Instructions:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tb Butter

1 c Onion, diced

2 c Bread, crumbs

2 Pippin apples -- chopped

1 c White wine

2 tb Lemon juice

1/4 ts Nutmeg

1/4 ts Allspice

1 c Almonds -- chopped

In frying pan, melt butter and saute onions until they

are clear. In a bowl, combine the bread crumbs with

the onion mix. Add apples and wine. Return to pan and

cook 5 minutes longer. Add the remaining ingredients

Stuff into turkey neck and body cavities.

Notes:

Instructions:

Recipe By : Betty Crocker's New Christmas Cookbook

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 stalks celery -- chopped

1 medium onion -- chopped

1 cup {2 sticks} butter or margarine

8 cups soft bread cubes

{about 13 slices bread}

1/2 cup raisins

1 1/2 teaspoons salt

1 1/2 teaspoons dried sage leaves

1/4 teaspoon pepper

3 medium tart apples -- chopped

Heat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches,

or

3-quart casserole. C&127;&127;k celery and onion in butter in 10-inch skillet,

stirring frequently, until onion is tender. Stir in about 1/3 of the

bread

cubes. Place in deep bowl. Add remaining bread cubes and ingredients;

toss.

Place in pan. Cover and bake 15 minutes. Uncover and bake about 15

minutes

longer or until hot and slightly crisp.

Notes:

Instructions:

1 1/2 cup chopped onion

1 1/2 cup diced celery

1 1/2 cup chopped granny smith apples (peeled or not)

12 cups dried bread cubes

1 1/2 teaspoon rubbed sage

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup water or chicken broth

1 cup (2 sticks) butter or margarine, melted

8-16 oz. ground pork sausage, to taste

Brown and drain sausage. Combine sausage with all ingredients except

butter and water/broth. Toss with butter and water/broth. Spoon into

5-quart slow cooker. Cover and cook on low for 4-5 hours, stirring

once. Makes about 12 servings.

Enjoy!

Notes:

Instructions:

1 jar (16oz) Apricot Preserves 1 bottle (12oz) Russian Salad

Dressing 1 envelope Onion Soup Mix 1-2 packs Chicken

cut-up (Any type of pieces) {great with drummettes} In a large bowl,

mix first 3 ingredients stirring until mixed.

Rinse chicken and pat dry with paper towels and place in baking dish.

Pour above mixture over chicken.

Place in 350 degree oven for about an hour or until cooked.

Chicken should be a little crispy on top and sauce should be bubbly.

Place Chicken on serving dish and munch!! James W.

Woodhead E-mail: woodhead@cts.

com DSD Assocaites, Inc San Diego, CA Home(619)275-2729

Work(619)236-0820 RECIPES FROM SEASONINGS' "RED, WHITE AND BARBEQUE"

For Fourth of July 1995

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

6 chicken breast halves

1 cup apricot nectar

1 1/2 teaspoon ground allspice

1 1/8 teaspoon ground ginger

1 1/4 teaspoon fresh ground black pepper

1 1/4 teaspoon salt

1 1/3 cup apricot preserves

3 tablespoon pecans -- toasted

Instructions:

Have the chicken breasts skinned and boned.

Place the chicken in an oven-proof pan large enough that the chicken

will not be overlapping.

Combine the next 5 ingredients and pour over the chicken, turning

the chicken to g t the marinade over all parts.

Cover tightly and refrigerate overnight or at least 8 ho rs.

Remove from refrigerator and let stand for 30 minutes.

Cover tightly with foil and bake in preheated 350 degree oven for

30 minutes.

Unco er, drain and discard liquid from chicken, and keep warm.

Heat apricot preserves and brush over chicken.

Bake, uncovered, 20-30 minutes long r, basting with preserves another

2 times.

Remove to serving platter and sprinkle with oasted pecans.

Notes:

Instructions:

Recipe By : Betty Crocker's Mexican Made Easy

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds broiler-fryer chicken -- cut up

3/4 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

2 1/2 cups chicken broth

1 cup uncooked regular rice

1 medium onion -- chopped

1 teaspoon garlic salt

1/2 teaspoon dried oregano leaves

1/8 teaspoon ground turmeric

1 bay leaf -- crumbled

1 10 oz. pkg. frozen green peas -- thawed and drained

Heat oven to 350 degrees. Place chicken, skin sides up, in ungreased

rectangular baking dish, 13 x 9 x 2-inches. Sprinkle with salt,

paprika, and

pepper. Bake uncovered 30 minutes. Heat broth to boiling. Remove

chicken and

drain fat from dish. Mix broth, rice, onion, garlic salt, oregano,

turmeric,

bay leaf, and green peas in baking dish. Top with chicken; cover with

aluminum

foil. Cook in oven until rice and thickest pieces of chicken are done

and

liquid is absorbed, about 30 minutes.

Notes:

Instructions:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Apple, peel & dice

1 Orange, peel & dice

1 cn Crushed pineapple (lg)

1/2 Lemon, juice of

1 cn Waterchesnuts, sliced

3 tb Preserved ginger

2 ts Dry mustard

1/4 c Parsley, chopped

4 Garlic cloves, minced

1/2 ts Corriander

1 tb Poultry seasoning

4 Onions (lg), diced

2 ts Carroway seeds

2 ts Poppy seeds

2 1/2 ts Oregano

1 Bay leaf

3 ts Celery seed

1 t Pepper

1/2 ts Mace

1/4 ts Cloves

1/2 ts Majoram

1/2 ts Savory

6 Celery stalks, diced

Salt, to taste

3 Stuffing crumbs, Lg bags

1 lb Pork sausage, bulk

1/4 c Butter

Take first 6 and mix together in Bowl # 1. Take

crumbs, sausage (yes raw) and butter mix together in

Bowl # 3. Mix the rest together in Bowl # 2. Blend

Bowl # 1 with B&127;&127;l # 2. Mix in Bowl # 3. Stuff

turkey. Best when used with Bacon- Studded Turkey and

Green Pepper Gravy.

Notes:

Instructions:

Serving Size : 4 Preparation Time :0:00 Amount Measure

Ingredient -- Preparation Method -------- ------------

-------------------------------- 1/2 c Bacon bits 1/2 c

Bread crumbs 1/2 ts Thyme 1/4 ts

Savory 1/4 ts Salt 1/4 ts Black pepper 1

Egg white -- whipped 1 lb Skinless

boneless chicken Breast 1 c Cheddar cheese -- grated

Preheat oven at 350.

Prepare a baking pan lined with foil, with cooking spray.

In a shallow bowl, combine bread crumbs, thyme, savory, salt, and

pepper.

In another shallow bowl, lightly beat egg white.

Dip chicken first in egg white, then into crumbs to coat.

Bake for 30 minutes or until tender.

About 5 minutes before chicken is done, top with bacon bits and

cheese, then place back in oven until cheese melts.

Notes:

Instructions:

Serving Size : 12

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 c Cooked long grain rice*

2 c Chopped celery

1/4 c Chopped fresh parsley -- -OR-

1/8 c -Dried parsley

1/3 c Butter -- melted

1/4 c White wine or chicken broth

1 md Onion -- chopped

1 lb Bacon -- crisply cooked

- cut into 1" pieces

1/4 ts Salt

1/4 ts Pepper

In a large bowl, stir together all ingredients. Use

to stuff a 12 to 14 lb. turkey. Or, prepare HALF the

recipe for a 4 to 5 lb. chicken, duck, goose or 3 game

hens. *Cooked wild rice can be substituted for all or

part of the long grain

rice. To Prepare Cornish Hens: Prepare HALF the above

recipe. Clean and stuff 2 or 3 hens with the stuffing.

Melt about 1/2 cube butter. Put the hens in a small

roasting pan or baking dish. Preheat the oven to 375

degrees. Pour butter over top of hens. Bake for 1 to

1 1/4 hours at 375 degrees, or until done to your

liking, basting frequently with butter/juices. Serve

hot with fresh green vegetables.

Notes:

Instructions:

Recipe By : Rival

Serving Size : 5 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 chicken breast halves -- boned and skinned

2 tablespoons butter or margarine -- (replace with what?)

10 3/4 ounces cream of chicken soup, condensed -- (or Crm of

Celery)

1/2 cup dry sherry

1 teaspoon tarragon or rosemary leaves -- (I like

rosemary)

1 teaspoon worcestershire sauce

1/4 teaspoon garlic powder -- or garlic salt

8 ounces canned mushrooms -- drained

Rinse chicken breasts and pat dry; place in Crock-Pot.

In a saucepan, combine remaining ingredients and heat until smooth

and

hot. Pour over chicken breasts.

Cover and cook on low setting for 8 to 10 hours.

- - - - - - - - - - - - - - - - - -

NOTES :

I think this could be made in oven or on top of stove. Hint: Rival's

recipe called for 4 ounces of mushrooms, but I doubled the quantity.

You could leave them out if you don't like mushrooms. I had no Cream

of

Chicken soup and sub'd Cream of Celery. It was soooooo goooood that I

think I'll just stick with Celery in the future!!

Notes:

Instructions:

3 whole chicken breasts -- halved

2 tablespoons margarine

1 can condensed cream of chicken soup

1/2 cup dry sherry

1 teaspoon leaf tarragon or leaf rosemary

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1 can sliced mushrooms (4 oz) -- drained

Rinse chicken breasts and pat dry; place in crock pot. In saucepan,

combine remaining ingredients and heat until smooth and hot. Pour

over

chicken breasts. Cover and Cook on low setting for 8 to 10 hours.

Notes:

Instructions:

Yield: 2 servings

2 1/2 lb Chicken 1 tb Salt

1/2 c Olive oil 1/4 c Red wine

1 Garlic clove 20 Mushroom buttons

or slices

1 Onion; cut in 1/2 rings 1/4 c Parmesan cheese;

grated

1 Green pepper; in 1/2 rings 1/4 c Almonds; toasted &

grated

2 c Chicken gravy 1 Parsley leaves

Roast chicken until half done. Heat olive oil and simmer garlic,

onion, and green pepper in the oil. When half done add chicken gravy

and salt. Bring to a boil and add red wine and mushrooms. Remove

chicken from bones and place in casserole dish. Cover chicken with

sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for

30

minutes or until cheese is au gratin style. Garnish with parsley

leaves and chopped toasted almonds.

From: "The Gasparilla Cookbook"

Recipe from: The Columbia Restaurant; Tampa, Fl.

Notes:

Instructions:

2 chickens (3 to 4 pounds each), quartered or in pieces 1 pint (2

cups) apple cider 1 cup all-purpose flour 1 tablespoon ground ginger 2

teaspoons ground cinnamon Salt and black pepper to taste 3 tablespoons

brown sugar 1/3 cup applejack (apple brandy) 3 tart cooking apples,

cut into thin wedges Place chicken in a shallow dish.

Cover with cider and marinate several hours, refrigerated, turning

pieces occasionally.

Preheat oven to 350 degrees.

Remove chicken from cider; reserve cider.

Mix flour and seasonings in a shallow bowl.

Dredge chicken with flour mixture.

Place skin side up in a shallow baking pan.

Bake 40 minutes.

Meanwhile, combine reserved cider, brown sugar, applejack and apple

wedges.

Pour marinade mixture over chicken and bake 25 minutes more, basting

occasionally with pan juices.

Makes 8 servings

Notes:

Instructions:

SERVES 4-6

This is very good. See variations below.

INGREDIENTS

1 chicken (3 to 4 pounds), cut into serving pieces

1/4 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 teaspoon dried rosemary, crumbled

Garlic powder or fresh minced, to taste

Salt and pepper to taste

1/2 red wine

1 tablespoon olive oil (enough to drizzle over chicken)

1 cup coarsely chopped pecans

Preheat oven to 375° F. Arrange chicken pieces in 13 x 9 x 2 baking

dish.

Sprinkle with seasonings. Pour wine over all. Drizzle with olive oil.

Sprinkle with chopped pecans. Cover with foil and bake for 30 minutes.

Remove foil; continue to bake until chicken is thoroughly cooked,

approximately 30 minutes. If browner chicken is desired, place under

broiler for a few minutes, being careful not to burn pecans.

Variations: Add dijon-style mustard and/or Worcestershire sauce to

wine

before pouring over chicken pieces.

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

6 whole Cornish game hens

1 medium onion -- chopped

1 celery stalks -- chopped

1 1/2 green peppers -- chopped

8 ounces mushrooms -- chopped

1 whole garlic clove -- minced

2 tablespoon fresh basil -- minced

1 teaspoon oregano

2 tablespoon fresh parsley

3 3/4 cup butter -- melted

Instructions:

Stir 1/2 cup melted butter with onion, celery, green pepper,

mushrooms, garlic, an herbs.

Season hens inside and out with salt and pepper.

Stuff bird with equal amounts f the vegetable mix.

Place birds in baking dish, breast side up.

Drizzle with remaining 1/4 cup butter.

Cover and bake 1-1/2 hours at 325 degrees.

Brown at 500 degrees.

Notes:

Instructions:

Serving Size : 4 Amount Measure Ingredient -- Preparation

Method -------- ------------ -------------------------------- 4

chicken breast halves -- boned 6 tablespoons

butter 4 tablespoons flour 1 cup light cream 1

cup chicken stock salt and pepper -- to taste 1/2 cup

parmesan cheese -- freshly grated 1/2 teaspoon rosemary

1/2 teaspoon dried basil 1/4 pound mushrooms -- sliced

1/2 cup toasted almonds -- chopped 1

avocado Preheat oven to 350^.

In skillet, poach the chicken breasts until tender.

Set aside.

Melt 4 tablespoons of butter in skillet.

Stir in flour and cook for 3 minutes.

Slowly add cream and chicken stock, stirring until smooth and

thickened.

Season with the salt, pepper, Parmesan cheese and herbs.

Set aside.

Saute mushrooms in remaining 2 tablespoons butter.

Place the chicken in a 2 quart casserole and top with mushrooms.

Sprinkle with salt and pepper.

Pour sauce over and bake, uncovered, for 25 minutes.

Remove from oven.

Sprinkle with almonds.

Return to oven for 10 minutes.

Peel and slice 1 or 2 avocados lengthwise.

Place over casserole before serving.

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon butter

3 tablespoon flour

3 3/4 cup milk

2 cups turkey -- chopped

1 egg yolk -- beaten

1 1/4 teaspoon salt

1 1/4 teaspoon celery salt

1 egg

2 teaspoons water

1 1/2 cup bread crumbs

1 1/4 teaspoon ground sage

2 tablespoon butter -- melted

Instructions:

Melt 2 tablespoons butter over low heat.

Add the flour and stir until well blended Cook one minute.

Slowly add milk and cook, stirring constantly, until boiling.

Let sauce cool; add chopped turkey, egg yolk, salt and celery

salt.

Form into twelve small cones.

Mix bread crumbs with ground sage.

Beat egg in water Roll cones in crumbs.

Dip each cone in egg and roll again in crumbs.

Place on greased aking pan and drizzle with melted butter.

Bake at 350 degrees for 40 minutes.

Notes:

Instructions:

2 carrots, peeled and chopped into small pieces

1 celery stalk, finely chopped

1 med onion, finely chopped

1 zucchini, chopped into small cubes

1 cup of mushrooms, chopped into small pieces

5 slices of bread with crusts removed, cut into cubes

3 Tbl lemon juice

salt and pepper to taste

Combine all of the above in a casserole dish. Then in a small bowl

combine:

1/4 cup vegetable stock

1/4 cup wine (can use 1/2 cup veg stock if you don't want to use

the wine)

1/2 tsp sage

1/2 tsp thyme

2 Tbl fresh parsley, chopped (or 1 Tbl dried)

Whisk the above together and then poor over the vegtable mixture.

Cover and bake about 35 minutes at 350. A baked sweet potato

would go great with this.

Notes:

Instructions:

Recipe By : Concord Hospital Admitting Cookbook, Concord, NH

Serving Size : 4 Amount Measure Ingredient -- Preparation

Method -------- ------------ -------------------------------- 2 1/2

pounds chicken pieces (or boneless breasts) 6 tablespoons

butter or margarine 2 tablespoons flour 1 tablespoon

paprika 2 cups plain yogurt 1/4 cup fresh

mushrooms -- sliced 2 tablespoons fresh lemon juice 2

tablespoons fresh parsley -- chopped Wash chicken and pat dry.

Add salt and pepper.

In large pan, melt 4 tablespoons of butter; fry the chicken until

golden brown.

Remove to buttered shallow baking dish.

Sprinkle flour and paprika into pan juices and cook, stirring for 1

minute.

Stir in yogurt and mix well.

Spoon over the chicken.

Saute the mushrooms in the remaining butter and lemon juice for 1

minute and spoon over the chicken and yogurt.

Sprinkle with the parsley.

Bake, covered, in a preheated 325F oven for about 1 1/4 hours, or

until chicken is tender (less for boneless breasts).

Notes:

Instructions:

Serving Size : 8

Categories : Chicken

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 Pounds Cut Up chicken Fryer

1 Cup Catsup

1/4 Cup Worcestershire Sauce

1/4 Cup Vinegar

1/4 Cup Packed Brown Sugar

1 Med. Onion, Chopped

2 Tablespoons Cornstarch

1 Tablespoon Lemon Juice

1 Teaspoon Salt

1 Teaspoon Celery Seed

1/4 Teaspoon Liquid Smoke

2 Dashes Red Pepper Sauce

Cut chicken into pieces; cut each breast half into halves. Arrange

chicken skin sides up and thickest parts to outside in oblong baking

dish,

12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass

measure.

Microwave uncovered on high (100%) 3 minutes; stir.

Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour

sauce

over chicken. Cover loosely and microwave on high (100%) 10 minutes.

Rearrange chicken and baste with sauce. Cover loosely and microwave

until

chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings 4 Whole Chicken Breasts, 1 Tbls

Brown Sugar Boned & Halved 2 Cloves Garlic, Pressed

MARINADE: 1 tsp Dried Basil Leaves 4 Tbls

Peanut Oil 3 Cloves 4 Tbls Soy Sauce

1 Dash Pepper 2 Tbls Lemon Juice Prepare the

marinade by combining the peanut oil, soy sauce, lemon juice and brown

sugar.

Place the chicken breasts in a single layer in a glass dish.

Sprinkle with garlic, pepper, basil leaves and cloves.

Pour the marinade over the chicken breasts.

Let stand refrigerated for at least 4 hours (the longer the better),

turning the breasts over from time to time.

Preheat the barbecue - it is ready when ALL the coals have a THICK and

EVEN coating of gray ash.

Place the chicken breasts on the grill a few at a time.

Baste with marinade.

Grill five minutes on the first side.

Turn over and grill the other side until the chicken is fork tender

and juices run clear when pierced with a fork (the chicken should be

lightly browned) (5-9 minutes).

DON'T OVERCOOK! Serve with chutney, cooked rice and a green salad.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Thrill of the Grill by Chris Schlesinger

Serving Size : 4

Categories : Barbecue Seasoning

Thrill Of The Grill Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3 1/2 # whole chicken -- (3 1/2 to 4)

1 cup All-South Barbecue Rub -- See recipe

1. Rub the chickens well with the barbecue rub. Cover, put in the

refrigerator, and let them sit for 1 hour.

2. In a covered cooker, build a small fire on one side and allow all

of

the the fuel to become completely engulfed in flame. After it has

burned

down somewhat, put the chickens on the grill over the side with no

fire.

Cover the cooker and vent slightly.

3. Cook for 3 hours, maintaining the fire with intermittent feedings,

maybe twice an hour.

4. Check the chickens by poking your fork into the thighs. If the

juices

run clear, dinner is ready.

The more you learn about barbecue, the more you understand that it is

the

"method" that makes it barbecue. In this case, I don't even use a

"barbecue sauce." Instead, I rub the chicken with a dry rub, and its

reaction during the cooking process results in a mellow, tender, smoky

flavor and a crisp, crusty skin. The rub seems to concentrate the

flavor

on the surface in the same way a sauce would. I encourage you to

experiment with the rub--it's a way to make your own personal barbecue

statement. Some people like a lot of sugar, while others go heavy on

the

paprika. As is normally true with any aspect of barbecue, the quality

of

the barbecue is directly proportional to the quality of the patter you

spin while serving it.

NOTES : Serve this with Grilled Andouille Sausage and Yam Salad and

Jose's

Jicama Slaw.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 12

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c Butter or margarine

1 Large onion, diced

1 c To 2 c diced celery w/leaves

15 c Toasted 1/2-inch bread cubes

1 1/2 ts Salt

1/4 ts Black pepper

1 tb Dried sage *

1/2 c Chopped parsely

1 c Turkey stock, water, or milk

* or 1/4 cup minced fresh sage

ÿÿÿÿÿÿÿÿÿÿ

Melt butter in large stockpot. Add onion and celery

and cook until vegetables are tender but not browned.

Add to bread cubes in large bowl. Add salt, pepper,

sage, and parsley and toss until well mixed. Add

turkey stock and blend well. Use to stuff 12 to

14-pound turkey. Bake leftover stuffing in lightly

greased casserole at 325 degrees 45 minutes to 1 hour

or until heated through.

Each serving contains about: 181 calories; 635 mg

sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates;

4 g protien; 0.3 g fiber. 46% of calories from fat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings 1 3 Lb Frying Chicken, Cut Up 1 Cup

Flour - Water, Salted 1 1/2 tsp Baking Powder 1

Egg, Beaten Lightly 1 tsp Salt 2/3 Cup

Milk Preheat the oil in the deep fryer.

Place the chicken pieces in a large saucepan.

Cover with salted water.

Bring to a boil.

Reduce heat.

Simmer for 20 minutes.

Drain thoroughly.

Pat dry with paper towels.

Combine the egg(s) and milk in a bowl.

Stir in the flour, baking powder and salt.

Beat until smooth.

Dip the chicken pieces in the batter.

Dry on a rack over waxed paper.

Drop one or two pieces at a time into the deep fryer.

Fry until brown and done on the inside (2 1/2-3 minutes per side).

Drain.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(Also known as Drunken Chicken)

2 cups hickory or oak chips

2 12-ounce cans beer plus additional, if needed

1/2 cup of your favorite barbecue rub

2 3 1/2 to 4-pound chickens, fat removed washed and blotted dry

Place wood chips in bowl. Pop tabs of each beer can, and make 2

additional

holes in each top, using a church-key opener. Pour half the beer from

each

can over the chips. Add additional beer or water to cover the chips,

soak

them for 1 hour and drain. Set up grill for indirect grilling.

Sprinkle 1

teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of

each chicken. Add 1 tablespoon rub to each open, half-full can of

beer.

(Don't worry if it foams up.) Season outside of each bird with 2

tablespoons rub. Stand beer cans on work surface. Holding each chicken

upright, lower it over can so that can goes into main cavity. Pull

chicken legs forward to form a sort of tripod. The chicken should sit

upright over the can. Carefully transfer chickens to grill in this

same

position, placing them in center over drip pan away from heat.

If using charcoal, toss half the wood chips on each mound of coals.

If

using gas, place chips in smoker box.Barbecue chickens until nicely

browned and cooked through, About 1 1/2 hours, keeping temperature

about

350 degrees F. (If using charcoal, replenish coals as needed.) The

internal temperature of the birds (taken in thickest part of thigh)

should be 165 F. Carefully transfer birds to platter in same position.

To

carve lift bird off of can, and discard can. Makes 4 servings.

Per serving: Cal 619 (36% fat) Fat 24 g (6g sat,) No fiber.

Chol 269 mg. Sodium 989 mg Carbs 4 g Calcium 43 mg.

You can use any seasoning on the birds and

other flavorful liquids - not just beer in the can. You can use a can

of Coke or Sprite. Soda is more interesting than you might imagine.

Just

be sure you open the can first.

Opal Fitzgerald Quinlan, Texas

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cut-up chicken

bunch of broccoli

1 cup mayo

juice of one lemon

2 egg yolks.

salt and pepper

2 cups cheddar cheese

one cup breadcrumbs, not seasoned

Fry or roast a cut-up chicken until it is half-way cooked while

steaming a

bunch of broccoli until it is likewise, halfway cooked. Remove both

from heat.

Meanwhile mix 1 cup mayo with the juice of one lemon and two egg

yolks. Season

to taste with salt and pepper. Grate 2 cups cheddar cheese. Prepare

one cup

breadcrumbs, not seasoned. Place chicken pieces in bottom of a

casserole,

placing broccoli atop it. Pour the mayo mix over the broccoli,

sprinkle with

the cheddar cheese and top with bread crumbs. Bake until the chicken

is done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 c Cooked AM Bit-O-Barley

1/2 c Ground raw cashews

-OR- almonds

1 tb AM Unrefined Vegetable Oil

1 t Sage

1 1/2 ts Poultry seasoning

1 t Celery seed

-- (ground with nuts)

3 tb Onion flakes

-OR- fresh onion, chopped

1 c Tomato puree

1 cn Cream of mushroom soup

1 1/2 c AM Wheat Germ

Sea salt to taste (optional)

Mix all ingredients and bake in an oiled casserole

dish at 350 F. for one hour.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Prep Time:20 mins.

Skill: Learning Cook

Ready In: 20 mins.

Serves: 4 main-dish

Ingredients:

------------

1 can (16 oz.) black beans , drained, rinsed

1 pkg. (10 oz.) frozen corn , thawed

1 cup chopped ripe mango

1/2 lb. boneless skinless chicken breasts , grilled, cut up

1/2 cup chopped red pepper

1/3 cup chopped cilantro

1/3 cup chopped red onion

1/4 cup lime juice

1 envelope GOOD SEASONS Italian Salad Dressing Mix

Preparation:

------------

TOSS all ingredients in large bowl. Refrigerate. Serve with baked

tortilla

chips, if desired.

Nutrition Info (per Serving)

-----------------------------

Calories: 250; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol:

35mg; Sodium:

990mg; Total Carbohydrate: 40g; Dietary Fiber: 7g; Sugars: 13g;

Protein: 20g;

Vitamin A: 60% DV ; Vitamin C: 100% DV ; Calcium: 4% DV ; Iron: 15% DV

;

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servings: 8

16 ea 3 oz skinless chicken breast

-------SEASONING MIX--------

2 Tbsp Salt

1 1/2 tsp Garlic powder

1 1/2 tsp Ground black pepper

1 tsp White pepper

1 tsp Onion powder

1 tsp Ground cumin

1/2 tsp Gound cayenne pepper

1/2 tsp Sweet paprika

-----OTHER INGREDIENTS------

3/4 lb Melted unsalted butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,

about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces,

or a combination of these. Skin the leg-thigh pieces, then bone each

piece along the length of the two bones, leaving meat in one piece.

Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2

inch

thick. Let the chicken come to room temperature before blackening.

Thoroughly combine the seasoning mix ingredients in a small bowl.

Heat a large cast-iron skillet over very high heat until it is

extremely hot and just short of the point at which you see white ash

or

a white spot forming in the skillet bottom, about 8 minutes. (the

time

will vary according to the intensity of the heat source.) Heat the

serving plates in a 250F oven.

Just before cooking each piece of chicken, dip it in the melted butter

so that both sides are well coated, then sprinkle each fillet evenly

with the seasoning mix, using about a rounded 1/2 teaspoon on each,

and

patting it in with your hands. (If you lay the fillet on a plate or

other surface to season it, be sure the surface is warm so the butter

won't congeal and stick to the surface instead of to the meat. Wipe

the surface clean after seasoning each fillet.

Use any remaining seasoning mix in another recipe. Immediately place

the fillet skinned side down in the hot skillet, making sure all meat

folds are opened up and the meat is lying flat. Pour about 1 teaspoon

butter on the top of the fillet (be careful, as the butter may flame

up). If you cook more that 1 fillet at a time, place each fillet in

the skillet before buttering and seasoning another one.

Cook uncovered over the same high heat until the underside forms a

crust, about 2 minutes. (The time will vary according to the thickness

of the fillets and the heat of the skillet or fire; watch the meat

and

you'll see a white line coming up the side as it cooks.) Turn the

fillets over and pour about 1 teaspoon more melted butter on top of

each. Cook just until meat is cooked through, about 2 minutes more.

Serve the chicken fillets crustier side up while piping hot. Clean

the

skillet after cooking each batch and repeat the blackening procedure

with the remaining chicken fillets. To serve, place 2 breast fillets

or 1 leg-thigh fillet on each heated serving plate. If you use a

large

serving platter, do not stack the fillets.

Paul Prudhomme warns, "Blackening should be done either

outdoors or in a commercial kitchen. The process creates an

incredible amount of smoke that will set off your own and

your neighbors' smoke alarms. People with really

well-installed commercial hood vents at home have gotten away

with blackening in their own kitchens. They are privileged!

Don't push your luck."

From The Prudhomme Family Cookbook

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 fryer broiler chickens, 3 to 3 1/2 pounds each,

cut in quarters or eights

1 quart Hickory-Quick Onion Baste-Marinade (recipe follows)3 cups

Spicy Hot Chicken Sauce (recipe follows)3 cups hickory wood chips,

baste-soaked

TO PREPARE HICKORY-QUICK ONION BASTE-MARINADE

1/3 cup (3 ounces) pure hickory liquid smoke1 tablespoon onion

powder1/2 cup red wine vinegar or cider vinegar1/2 cup Worcestershire

sauce1/2 cup lemon juice, seeded3 cups water

Combine all ingredients with water in a 3-quart pot on highheat. Stir

and bring to a boil. Remove from heat. Makes 1 quartplus.

TO PREPARE SPICY HOT CHICKEN SAUCE

3 cups V-8 juice1/3 cup (3 ounces) pure hickory liquid smoke1/3 cup

Worcestershire sauce1 tablespoon crushed red pepper1 cup Hickory-Quick

Baste-Marinade1/3 cup hot jalapeÒo peppers, finely chopped

Combine all ingredients in a 4-quart pot. Stir thoroughlyand boil

gently for 25 minutes on medium heat, covered, stirringperiodically.

With a final stir, remove from heat. Yieldsapproximately 1 quart.

TO MARINATE CHICKEN

Place chicken pieces in sizable pot or bowl or use a plasticbag set in

a rimmed container. Pour 1/2 quart of baste-marinadeto submerge

chicken. Cover pot or bowl or twist-tie plastic bag.Marinate for 2

hours at room temperature or refrigerate overnight.Turn occasionally

for thorough marinating.

PIT FIRE

Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade

for 30 minutes and drain. Evenly spread soaked chipsover a close bed

of 40-odd white-ash-hot charcoal briquets. Letchips burn into pit

fire until flames are out.

PIT BASTING

When pit fire is ready, remove chicken pieces from marinadeand drain.

(Retain used marinade and strain through a fine sievefor pit basting.)

Place chicken pieces on lightly greased grill4 to 6 inches above pit

fire. Brush or spray-baste, browning andturning frequently for 50

minutes or until chicken is done the wayyou like it. Test to be sure

the meat near bone is no longer pinkwhen forked. Brush on Spicy Hot

Hickory Chicken Sauce or tong-dipchicken pieces in sauce pot 2 or 3

times during last 10 minutes ofcooking time. Serve with remaining

sauce. Makes 8 servings.

* From Barbeque'n With Bobby, Ten Speed Press, Berkeley, 1988.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Bonnie Kaleialoha

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Maui onion -- chopped

1/2 cup celery -- chopped

2 tablespoons butter

2 cups cooked rice

2 cups chicken broth

8 1/2 ounces crushed pineapple -- drained

In a medium-sized skillet, cook and stir onion and celery in

butter

until onion is tender. Stir in chicken broth and rice. Heat to

boiling.

Cover. Remove from heat. After 10 minutes, uncover, and stir in

pineapple. Use as a stuffing for Cornish game hens or chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 whole frying chicken -- cut up

1 cup brandy

1 1/4 cup all-purpose flour

salt

black pepper

1 1/2 cup butter

1 pound pearl onions

1 1/2 pound mushrooms -- chopped

1 clove garlic -- minced

1 1/2 teaspoon ground allspice

1 cup dry red wine

1 1/2 cup chicken stock

1 egg yolk

2 tablespoon light cream

Instructions:

Marinate chicken in 1/2 cup brandy for 20 minutes. Season flour with

salt and pepp

r. Drain chicken and dredge in seasoned flour. Brown chicken pieces in

butter. Add onio

s, sprinkle with any remaining flour, and cook one minute. Pour

remaining 1/2 cup of br

ndy over chicken, ignite, and cook until flames die out. Add

mushrooms, garlic, and all

pice. Pour wine and chicken stock over all. Simmer for 45 minutes to

an hour. Beat egg

olk with cream. Stir into chicken mixture and cook until sauce

thickens slightly. Do no

allow to boil. Serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cn Swanson Chicken broth -- 14oz

ds Pepper

1 Stalk celery -- chopped

1 sm Onion -- coarsely chopped

4 c Pepperidge Farm Herb Season

. Stuffing

In a medium saucepan mix the broth, pepper, celery and

onion. Over high heat, heat to a boil. Reduce heat

to low. Cover and cook 5 minutes or until the

vegetables are tender.

Add the dry stuffing. Mix lightly.

** American Health -- November 1995 **

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 head Savoy cabbage

1 pound ground turkey

1 egg

1 cup cooked brown rice

2 tablespoon turkey or chicken broth

1 teaspoon sage -- crumbled

1 teaspoon fresh parsley -- chopped

salt

black pepper

1 1/2 cup turkey or chicken stock

6 bacon slices

Instructions:

Remove twelve large leaves of cabbage, cut out tough inner part of

rib. Blanch eac

leaf one minute, until pliable. Combine ground turkey, rice, egg,

stock, sage, and par

ley. Add salt and pepper to taste. Divide turkey mixture into twelve

parts, and form in

o four inch ovals. Place an oval at stem end of cabbage leaf, fold in

sides, and roll u

. Place roll in shallow baking dish. Continue until all twelve rolls

are in one layer i

baking dish.

Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at

375 degrees for 3

minutes, basting twice, and turning oven temperature down to 350 if

bacon browns too q

ickly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 1/2 lbs chicken wings - separated and trimmed

3/4 cup plain yogurt

2/3 cup Louisiana hot sauce.

2 tsp garlic powder

1 cup flour

1/2 cup Cajun seasoning

oil - for frying

A disclaimer. I've never made these, and I don't really believe that

Cajuns would use yogurt and "Cajun seasoning." The Cajun seasoning

can be picked up in the same place as the yogurt, at your local

supermarket. The variety of so-called Cajun seasoning is endless, so

is the quality and flavour.

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and

marinate overnight in the refrigerator. The following day, mix

together flour and cajun seasonings in a bowl. Remove chicken from

the marinade and coat evenly in flour mixture. In a wok or deep

fryer, heat oil to 370F. This can be achieved by heating over medium

high heat. Use enough oil to cover 4 to 5 chicken wings at a time.

Deep fry wings for approximately 8 minutes. Drain on paper towel.

Serves 2 to 4

>From Calgary Co-op advertising flyer Nov. 18 to 24, 1991

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

1 lb Hot bulk pork sausage

1 sm Onion; chopped

1 sm Green pepper; chopped

1 1/2 ea Stalks celery; chopped

1 ea 1.15 ounce envelope instant

-chicken noodle soup mix

1 c Uncooked long-grain rice

3 c ;water

Brown sausage in a Dutch oven, stirring to crumble;

drain. Add remaining ingredients, and stir well.

Place mixture in a lightly greased 12" x 8" x 2"

baking dish. Cover and bake at 350 degrees F for 1

hour until moisture is absorbed. Yield: 8 servings.

_The Southern Living Cookbook_ Compiled & edied by

Susan Carlisle Payne. Oxmoor House, 1987 ISBN

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds split chicken breasts -- boneless

2 teaspoons chili powder

2 tablespoons canola oil

1 can Mexican-style tomatoes -- 14 1/2 ounces

1 can green chiles -- chopped

2 tablespoons fresh lime juice

1 tablespoon hot pepper sauce

shredded lettuce

Monterey jack cheese -- shredded

lime wedges

corn tortillas -- warm, optional

Rub chicken with chili powder. In large nonstick skillet, over medium

heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or

until

browned. Meanwhile, in medium bowl, combine tomatoes, chiles, lime

juice

and pepper sauce; add to skillet. Reduce heat to medium-low; cover

and

simmer 12 to 15 minutes, or until chicken is cooked through. To serve,

place chicken on bed of shredded lettuce; top with sauce from skillet.

Sprinkle with shredded cheese and garnish with lime; accompany with a

basket of warm tortillas.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup onion, diced

1/2 cup celery, diced

1/4 cup margarine

1 (10 1/2 oz.) can cream of chicken soup

1 1/2 cup rice, cooked

3/4 cup chicken broth

1 tablespoon soy sauce

2 dashes of Tobasco Sauce

1 (3 oz.) can chow mein noodles

1/2 cup cashews

Directions

Saute' onion and celery in margarine. Add soup, chicken broth, soy

sauce, Tobasco sauce and chicken. In casserole dish, place the cooked

rice. Cover with chicken mixture. Top with chow mein noodles and

cashews. Bake 30 minutes at 350 degrees.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

3.00 lb Chicken, cut-up

0.33 c Flour

2.00 ts Salt

0.33 c Oil

0.50 c Onion, diced

0.50 c Celery, diced

0.50 c Green bell pepper, diced

1.00 c Catsup

1.00 c COCA-COLA CLASSIC

2.00 tb Worcestershire sauce

1.00 tb Salt

0.50 ts Salt, hickory smoked

0.50 ts Basil leaves

0.50 ts Chili powder

0.13 ts Pepper

Rinse the chicken and pat dry. In a bowl, mix the flour and 2

teaspoons of salt. Coat the pieces with the flour mixture. In a

skillet, heat the oil. Brown the chicken all sides. Remove the

browned

chicken and place in a 3 quart casserole. Discard the drippings.

In a bowl, combine the remaining ingredients, mixing well. Spoon

sauce over the chicken, making sure that all pieces are covered. Cover

casserole.

Bake in a preheated, 350 degree F oven for about 1-1/4 hours, or until

chicken is fork-tender. If desired, serve the chicken with the sauce

over hot rice. Makes 4 to 6 servings with about 3 cups of sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 cup Broccoli florets

2 cup Stuffing mix

4 ea Chicken breast halves

4 ea Slices Swiss cheese

4 ea Slices ham

2 ea Can chicken gravy

Steam broccoli. Moisten stuffing mix. Combine broccoli & stuffing.

(Added notes: Do not steam broccoli more than about 2 min. Steam in

same dish as you will use to complete the dish. I use Pepperidge

Farm stuffing mix.) Put chicken breasts in baking dish, sprinkle

with

pepper. Top chicken with cheese slice, then ham slice, then stuffing

mix. Cover and micro on medium-high (70%) 15 minutes, rotating dish

three times. Uncover, top with chicken gravy, microcook on high to

heat.

From the recipe files of Sheila Exner

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients

2 envelopes Lipton's Cream of Chicken Cup-o-soup

1 can Swanson's Chunk Chicken Meat

1/2 package of mixed freeze-dried vegetables

1 cup Bisquick in a zip-lock bag

Water

Mix the soup, chicken meat and vegetables in a relatively deep pot

with 2 to 3 cups water. Place on camp stove. Heat to simmering,

stirring occasionally. While soup stuff is heating, add water (see

Bisquick box instructions for qty.) to Bisquick and knead in the

zip-lock bag. When soup stuff is hot, tear off a corner of the bag and

squeeze out plops of Bisquick into the pot. Cover and cook for about

10 mintues on low heat.

This recipe was submitted by Steve Rohde

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 cup grated mozzarella or Monterrey Jack cheese

1/4 cup diced onion

1/2 cup finely chopped broccoli

4 boneless, skinless, chicken breasts, rinsed and flattened

2 Tbsp. fine bread crumbs

1 Tbsp. sesame seeds

1/4 tsp. pepper

1/2 tsp. dried parsley

1/2 tsp. paprika

Non-stick coking spray

Preheat oven to 350º. Combine cheese, onion and broccoli in a bowl.

Drop

about 1 Tbsp. of cheese mixture onto largest end of each chicken

breast. Roll

up and seal with toothpicks, making sure both sides are tucked in.

Combine

bread crumbs, sesame seeds, parsley, pepper and paprika in a shallow

pan.

Roll the chicken breasts in the mixture to coat evenly. Arrange in a

rimmed

baking dish that has been coated with non-stick cooking spray. Bake

at 350º

for 40 minutes or until chicken is done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

2 Whole Chicken Breasts, 1 1/2 Lb Spinach, Washed &

Boned & Split Stemmed

- Salt 1/2 Lb Mushrooms, Sliced

Thin

- Pepper, Ground 3 Tbls Cream

- Bread Crumbs 3 Tbls Parsley, Chopped Fine

5 Tbls Butter

Season the chicken breasts with salt & pepper.

Dredge in the bread crumbs

Shake off any excess.

Melt half the butter in a skillet.

Saute the chicken breasts until golden brown and cooked through (about

15

minutes).

Set aside (keep them warm).

Steam the spinach until just tender.

Drain thoroughly.

Keep it warm.

Add the remaining butter to the skillet.

Saute the mushrooms until just tender.

Stir in the cream.

Simmer for 2 minutes.

Arrange the spinach on individual serving plates.

Top with the chicken breasts.

Spoon the mushrooms over.

Garnish with chopped parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Easy Everyday Cooking Recipe Cards

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion -- chopped

3 tablespoons butter or margarine

1/4 cup all-purpose flour

1 1/2 cups chicken broth

3/4 cup milk

Salt and pepper

6 ounces wide egg noodles

5 cups shredded cooked chicken

1 10 oz. pkg. frozen chopped broccoli -- thawed

2 cups shredded Cheddar cheese

1. Preheat oven to 400 degrees. Grease a medium-size casserole dish;

set

aside. Saute onion in butter over medium heat for 3 minutes. Mix in

flour.

Gradually stir in broth, combining well.

2. Gradually add milk to saucepan. Cook, stirring continually, until

thickened, about 5 minutes. Stir in salt and pepper to taste.

3. Bring 2 quarts of water to a boil. Add noodles and cook for 6

minutes.

Drain noodles well. Spread noodles in prepared baking dish. Place

chicken and

broccoli over noodles.

4. Pour sauce over chicken and broccoli. Sprinkle cheese over top.

Bake for 20

minutes or until cheese melts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

2 Tbls Butter 1 Can Cream Of Broccoli

Soup

4 Chicken Breast Halves, 1/4 Cup Whole Milk

Skinless & Boneless 2 Tbls Dijon Mustard

1 1/2 Cups Broccoli Florets

1 1/2 Cups Mushrooms, Sliced

Place half the butter in a skillet.

Saute the chicken breasts until browned (10 minutes).

Set aside.

Cook the broccoli and mushrooms in the remaining butter, stirring

often, just

until tender and the liquid is evaporated.

Stir in the soup, milk and mustard.

Heat to boiling.

Return the chicken to the skillet.

Cover.

Cook over low heat until the chicken is no longer pink (about 10

minutes),

stirring occasionally.

Serve over noodles.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 c diced cooked chicken

1 med onion, chopped and sauteed

1 8 oz can water chestnuts, drained & chopped

2 14.5 oz cans french cut green beans drained

1 4 oz can pimentos drained

1 can cream of celery soup

1 c mayo

1 6 oz box Uncle Bens's Long Grain & Wild Rice, prepared to package

directions

2 c grated cheddar cheese

Preheat oven to 300 degreed. Mix all ingredients together in a 3 quart

casserole dish. Bake for about 30 minutes or until hot all the way

through.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 box of stuffing (do not make stuffing)

8oz. cream cheese

1 can cream of chicken soup

2c. steamed veg.-(Your choice)

2 Tbs. melted butter

2c. diced chicken

grated cheese

8oz. cottage cheee

diced onions

any fresh herbs & spices

Mix buter & stuffing crumbs, place on bottom of casserole dish, mix

all

of above excupt grated cheese, and place in casserole dish

Place remaining stuffing on top, sprinkle grated cheese on top

Bake 350 for 30 min

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 1 Serving

1/4 lb Zucchini, Diced Black Pepper,

Ground

1/4 Cup Onion, Slivered Thin 1/2 Chicken Breast,

Boned

1 small Plum Tomato, Diced and Skinned

2 oz Green Beans, cut into 1/2 tsp Lemon Juice

1/4" Pieces 2 oz Angel Hair Pasta,

1/4 tsp Garlic, Minced Fine Cooked

3 Tbls Parsley, Chopped 1 Lemon Wedge

1 1/2 tsp Olive Oil

Salt

Preheat the oven to 350 degrees.

Combine the vegetables, garlic and 2/3 of the parsley in a bowl.

Toss with 2/3 of the olive oil, salt and pepper.

Place the chicken breast in in the center of one side of an 18" long

piece of

heavy duty aluminum foil, folded in half crossways.

Brush with the remaining olive oil.

Sprinkle with lemon juice, salt and pepper.

Surround with the vegetables.

Fold the foil over the chicken and vegetables and crimp the edges

together to

seal the packet.

Place on a baking sheet in the center of the oven.

Bake 20 minutes.

Place the cooked pasta in a shallow bowl.

Serve the chicken atop the pasta.

Sprinkle with the remaining parsley.

Garnish with the lemon wedge.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :5

Time to prepare :25 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 1/2 cup all-purpose flour

2 cups chicken broth

3 3/4 cup light cream

2 egg yolks -- beaten

1 1/2 cup pimientos

1 cup mushrooms -- sliced

1 1/4 cup green peppers -- chopped & blanched

3 cups cooked chicken -- diced

2 tablespoon sherry

salt

black pepper

paprika

Instructions:

Melt butter in top of double boiler. Add flour and cook one minute.

Add chicken br

th and cream. Bring to a boil. Set over hot water and cook for 15

minutes. Remove from

eat and add beaten egg yolks, pimento, mushrooms, green peppers, and

chicken. Season wi

h sherry, salt, pepper, and paprika to taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 chicken breasts cut in chunks

2 tins cream mushroom soup

1 cup milk

1 can drained & rinsed bean sprouts (19-28 oz)

2 tins chinese fried noodles

2 tins button mushrooms (10 oz)

1 cup sliced celery (sautéed)

1/2 cup chopped onions

1/2 chopped green pepper

1 cup toasted whole almonds

Cook chicken breasts and cut in chunks. Mix cream of mushroom soup

with

milk in large bowl. Add rinsed and

drained bean sprouts and chicken and mix lightly. Sauté celery,

onions,

green pepper, mushrooms and almonds lightly

then add soup and chicken mixture. Put in 9"x13" pan (glass baking

dish). Top with noodles. Bake at 325 F. for

45 minutes. Serves 8.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds fryer chicken -- (up to 3)

1 6 ounces box long grain and wild rice

1 tablespoon margarine

1/4 cup adams diced onions

2 1/4 cups chicken broth

1 can french style green beans -- drained

1 can cream of chicken soup

3/4 cup almonds -- sliced

1 can pimentos -- chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 tablespoons bacon bits

Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to

debone

and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat

approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds,

pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.

Sprinkle top of casserole with remaining 1/4-cup almonds and bacon

bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3 pounds chicken -- cut up

2 tablespoon corn oil

1 large onion -- chopped

1 garlic clove -- minced

1 1/4 cup dry white wine

1 cup apple juice

1 tablespoon fresh ginger root -- finely chopped

1 cup plain yogurt

1 tablespoon cornstarch

2 apples -- cored, chopped

black pepper -- to taste

8 ounces egg noodles

Instructions:

1. Remove as much skin and fat as you can from the chicken. Cut

chicken into 16 pi

ces.

2. Heat oil in skillet large enough to hold chicken pieces in a

single layer. Brow

chicken on all sides over medium heat; remove and set aside. Chicken

should be done at

this point since it is cut into small pieces.

3. Saute onion and garlic in same pan until onion is limp and

translucent. Add win

, apple juice and ginger; cook over medium heat until liquid is

reduced to 1 cup.

4. Stir cornstarch into yogurt; add to pan with apples and

chicken then season wit

black pepper. Simmer for about 5 minutes only.

5. While chicken is cooking, prepare egg noodles according to

instructions on pack

ge. Serve over noodles.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 oz Marinated artichokes hearts, undrained

1 cup Onion, chopped

1 1/2 cup Boiling water

1/4 cup All-purpose flour

1 tsp Dry mustard

1 tsp Dillweed

8 oz Sour cream

4 Chicken breast halves, sliced

2 Cloves Garlic, minced

1 Chicken bouillon cube

Hot cooked pasta

A most unusual and pleasing dish!

Drain artichoke hearts, reserving liquid. Set artichoke hearts and

marinade

aside. In a large skillet saute chicken, onion, and garlic in 1/4 cup

reserved liquid until chicken is lightly browned and onion is tender.

Dissolve bouillon in boiling water and pour over chicken. Combine

flour, dry

mustard and dillweed in a small bowl; stir well. Add flour mixture to

remaining artichoke marinade; stir until smooth. Pour over chicken.

Bring

mixture to a boil; cover, reduce heat, and simmer 4 to 5 minutes or

until

chicken is done. Remove from heat. Stir in reserved hearts, sour cream

and

salt. Serve over rice.

Notes:

11-6-00 was yummy

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Casserole:

2 cups cooked -- cubed chicken

10 oz cooked broccoli

1 can cream of chicken soup

1/4 cup chopped onion

1/4 cup sour cream

1/2 cup grated cheddar cheese

1 1/2 teaspoons Worcestershire sauce

1 dash curry

8 oz refrigerated biscuits

Topping:

1/4 cup sour cream

1 egg

1 teaspoon celery seed

1/2 teaspoon salt

Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix

well.

Bake at 375 degrees for 20-25 minutes or until hot and bubbly.

Sprinkle

casserole with cheese. Cut biscuits into halves and arrange in

casserole.

Mix sour cream, egg, celery seed and salt to make topping; sprinkle

over

casserole. Return to oven and continue baking 25-30 minutes or until

golden

brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 T Butter or margarine

4 Skinless, boneless Chicken

Breast halves

2 c Broccoli flowerets

1 1/2 c Sliced mushrooms

1 cn (10 oz/284 ml) Condensed

Cream of Chicken and

Broccoli Soup

1/4 c Milk

1 T Dijon-style mustard

In a large skillet over medium-high heat, melt half of the margarine.

Brown chicken 5 minutes on each side. Remove from skillet; set aside.

In same skillet over medium heat, melt remaining margarine. Stir-fry

broccoli and mushrooms until tender.

Stir in soup, milk and mustard. Bring to a boil. Return chicken to

skillet. Reduce heat to low. Cover; simmer 5 minutes or until chicken

is

no longer pink, stirring occasionally. Serve over potatoes, rice or

noodles.

-Natalie Webber

a4gy@jupiter.sun.csd.unb.ca

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Betty Crocker's Recipes For Today

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 17 oz. can whole kernel corn -- drained

2 cups cut-up cooked chicken or turkey

1/2 cup sliced ripe olives

1 can condensed cream of chicken soup

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon ground cumin

1 4 oz. can chopped green chiles -- undrained

1 cup coarsely crushed tortilla or potato chips

Place corn in ungreased 2-quart baking dish. Top with chicken {or

turkey}, and

olives. Mix remaining ingredients except tortilla chips; spread over

chicken

mixture. Sprinkle with chips. Bake uncovered in 350 degree oven until

hot,

about 45 minutes.

NOTES : VARIATION: Chicken and Hominy Casserole: Substitute 1 {20 oz.}

can

hominy, drained, for the corn.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 servings

4 lb Chicken

1 Carrot

2 Celery

1 Onion

2 Chicken bouillon cubes

1/4 c Butter

1 c Flour

1 oz Sherry

1 tb Lemon juice

Salt

Yellow food color optional

-------------------------DUMPLINGS------------------------------

1 1/2 c Flour

2 ts Baking powder

1/4 ts Salt

3 ts Shortening

3/4 c Milk

1 c Cooked peas

Place chickens in large saucepan, cover with water and bring to a

boil. Simmer until chickens are tender. Remove chickens from pan and

set aside. Remove backbones. Add chopped carrot, celery and onion and

simmer 30 minutes. Add chicken stock base and remove from heat.

Strain and reserve stock. Melt butter and stir in 1 cup flour until

smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add

sherry and lemon juice, salt to taste and, if desired, food color.

For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 ts

salt in mixing bowl. Cut in shortening until mixture resembles

cornmeal. Stir in milk until just blended. Place about 1/2 inch water

in saucepan with wire rack that comes 2 to 3 inches above water line.

Cover rack with lightly oiled waxed paper, oiled side up. With water

gently simmering, drop dumplings by tablespoons onto waxed paper,

leaving room in between for expansion. Steam 8 minutes, uncovered,

then cover and steam 7 minutes longer.

Meanwhile, remove skin from cooked chickens and bone, if desired. Cut

in large pieces. Place chicken pieces in casserole. Arrange

dumplings on chicken. Cover with sauce nd sprinkle with pea for color.

Created by Lawrence Welk's Welkome Inn, Escondido, Calf. and (c) 1991

The Los Angeles Times.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Emeril Lagasse

Serving Size : 6

-------- ------------ --------------------------------

=== DUMPLINGS ===

1 1/2 cups Flour

1 tablespoon Baking powder

1 tablespoon Chopped parsley

1 tablespoon Chopped thyme

Salt -- to taste

Freshly-ground black pepper -- to taste

3 Eggs -- lightly beaten

1 cup Milk -- maybe less

=== CHICKEN STEW ===

2 1/2 pounds Chicken -- cut in 8 pieces

1 1/2 tablespoons Bayou Blast - {Emeril's Creole Seasoning} --

see * Note

1/4 cup Flour -- for dusting

2 tablespoons Olive oil

2 cups Chopped onions

1 cup Chopped carrots

1 cup Chopped celery

2 tablespoons Chopped garlic

2 quarts Chicken stock

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe

which is

included in this collection.

Make dumplings: In a mixing bowl combine flour, baking powder, herbs,

and 1

teaspoon salt. Stir in eggs and enough milk to make a nice

biscuit-like dough.

Make chicken stew: Season chicken with Bayou Blast and dust with

flour. In

a large soup pot heat oil, add chicken and brown it on all sides. Add

chopped

vegetables, stirring with a wooden spoon to incorporate all browned

bits from

bottom of pot. When vegetables are tender, stir in garlic and stock.

Bring to

a boil, reduce heat to medium and simmer 40 minutes or until tender.

Drop

dumpling dough by tablespoons into stew and simmer until cooked

through.

Adjust seasoning and serve ladled into deep plates or soup bowls.

This recipe yields 6 to 8 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings

1 ea (3 to 4 lb) hen, cooked &

-deboned

(I used 4 thighs for just

-us)

2 c Flour

1 t Salt

1/2 c Shortening

1/2 ea To 1 cup COLD water

2 c Chicken broth

2 c Milk

1/2 c Butter

Salt & pepper to taste

These are my directions on how to put together: Boil chicken in

seasoned water, I added 1/2 tsp garlic powder, some liquid

smoke..just a dribble, and salt and pepper and boiled the chicken

till tender...about an hour. Scoop chicken out and drain, then take

and discard skin...put in freezer to cool while you make dumplins. To

the chicken water, pour in one can or so of evaporated milk...skip

the butter, enough fat from the chicken...let simmer while you make

the dough. put flour and shortening with a dash of baking powder in

large bowl and cut together till crumbly. I used my large whisk since

I've lost my pastry cutter many moons ago...then add just enough cold

water as you need it for a nice soft, non sticky dough. Roll out on

floured surface and roll into thin sheet(s). Cut with sharp knife

into squares. Get your soup boiling and drop the squares in one at a

time...DON'T STIR after adding dumplins..just press. em down a little

and keep adding em in. Let slow boil for about 20 mins.. add the

chicken that you've chopped while the dumplins was cooking...and

EAT!!! Hubby doesn't like garlic, but he sure scarfed these down in

no time!!! You can add veggies now and then..my daughter always liked

this recipe with chopped broccoli..go figure!

Submitted By MICHAEL GROSZ On 06-26-94

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

1/2 lb Fettuccine

1 T Butter

1 Garlic clove, minced

1 Onion, chossped

1 Can (15 ounce) lobster

Bisque

1/2 c Heavy cream

1/4 c Grated Parmesan cheese

10 oz Precooked sliced chicken

Cook fettuccine according to package directions; drain and keep

warm.

Meanwhile, in a large skillet, melt butter over medium heat. Add

garlic and onion; cook 3 to 5 minutes, or until softened, stirring

constantly.

Stir in bisque, heavy cream, Parmesan cheese and chicken. Reduce

heat

to low and cook 5 minutes, or until chicken is heated through,

stirring frequently. Add the fettuccine, mix well. Serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 whole chicken plus 4 breasts

bay leaf

carrots

celery

salt and pepper to taste

3 cup flour

1 tsp baking powder

salt

2 Tbsp shortening

2 eggs

Simmer whole chicken and breasts with water, bay leaf, carrots,

celery, salt and pepper. Remove chicken when completed cooking.

Cool chicken and pick meat from the bone, reserve meat. Let broth

cool, and strain out vegetables. It is best to make the stock the

day before and keep in the refrigerator overnight. When you are

ready to make the noodles, remove it from the fridge. Scrape off

the layer of fat that should have solidified on the top of the

broth. This can be reserved for making the noodles or thrown out.

Mix flour, baking powder and salt. Cut in the shortening until

mixture crumbles. Add eggs. Add cold water 1 tablespoon at a time

until dough reaches consistancy. Roll and cut out noodles. Drop

noodles one at a time into the pot of boiling stock. Let noodles

cook until they float, then add chicken and vegetables

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole chicken breasts

1 1/4 cup flour

1 1/4 cup butter

1 whole bell peppers

1 whole red peppers

1 cup white wine

1 tablespoon fresh basil -- chopped

1 teaspoon thyme -- crumbled

1 tablespoon fresh parsley -- chopped

1 bay leaf

salt and pepper, to taste

Instructions:

Split chicken breasts in half. Dredge in flour seasoned with salt and

pepper. Melt

butter in skillet. Brown chicken breasts in butter. Remove to a

shallow, covered baking

dish. Saute peppers until limp. Add to chicken. Add wine to skillet

and cook for a minu

e, scraping bits from bottom of pan with a wooden spoon. Remove

skillet from heat, add

erbs to wine, and pour over chicken. Cover baking dish. Bake at 350

degrees for 30-35 m

nutes, basting once or twice during cooking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 or 8 boneless chicken breasts

1 cup rice (uncooked)

1 envelope Lipton Onion Soup Mix

1 can Cream of Chicken Soup

1 can water

In a 9 x 13 pan, mix rice, soups, and water. Add chicken. Cover.

Bake in

350 degree oven for 1 1/2 - 2 hours until chicken is done. Seems like

you

could freeze this also.

Joni

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/3 cup All-purpose flour

1/3 cup Cooking oil

3 cups Water

12 ounces Fully cooked smoked sausage -- links -- sliced

and

2 cups Chopped cooked chicken

2 cups Sliced okra OR one 10-oz -- package frozen

whole

1/2 Inch thick

1 cup Chopped onion

1/2 cup Chopped green pepper

1/2 cup Chopped celery

4 Cloves garlic -- minced

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon Ground red pepper -- Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till

smooth. Cook over medium-high heat 5 minutes, stirring constantly.

Reduce

heat to medium. Cook and stir constantly about 15 minutes more or

till a

dark, reddish brown roux forms. Cool.

In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in

roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic,

salt, pepper, and red pepper. Cover; cook on low-heat setting for

10-12

hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat.

Serve

over rice. Makes 6 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse

1 cup vegetable oil

1 cup flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked sausage, such as Andouille or Kiebasa, cut crosswise

into

1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups water

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub, recipe follows

2 tablespoons chopped parsley

1/2 cup chopped green onions

1 tablespoon filé powder

Combine the oil and flour in a large cast-iron or enameled cast-iron

Dutch oven,

over medium heat. Stirring slowly and constantly for 20 to 25 minutes,

make a

dark brown roux, the color of chocolate. Add the onions, celery, and

bell

peppers and continue to stir for 4 to 5 minutes, or until wilted. Add

the

sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4

minutes. Add

the water. Stir until the roux mixture and water are well combined.

Bring to a

boil, then reduce heat to medium-low. Cook, uncovered, stirring

occasionally,

for 1 hour. Season the chicken with the rub and add to the pot. Simmer

for 2

hours. Skim off any fat that rises to the surface. Remove from the

heat. Stir in

the parsley, green onions, and filé powder. Remove the bay leaves and

serve in

deep bowls

Rustic Rub:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 chicken thighs, boneless and skinless, boiled and diced

2 10oz. bags of frozen chopped spinach

3 packages Philly cream cheese

1 c. margarine

1 c. seasoned bread crumbs

In food processor, puree spinach, cream cheese and margarine until

smooth. Place in ungreased 9x13 inch dish. Sprinkle diced chicken on

top of spinach. Bake in 350 degree oven 30 minutes, or until cheese

is

bubbly. Remove from oven and top with bread crumbs. Return to oven

for

10 minutes, to brown bread crumbs.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Crust:

1 8-oz pkg herbed stuffing mix

3/4 c. chicken broth

1/2 c. butter or margarine melted

Filling:

1 4 oz can mushrooms, drained and liquid reserved

2 tbsp flour

1/2 c. chopped onion

1 tbsp margarine

1 (10 oz) jar chicken gravy

1 tsp worchestershire sauce

1/2 tsp thyme

2 tbsp diced pimento

1 tbsp parsley flakes

3 c. cooked chicken, cubed

1 cup fresh or frozen peas

1 c. thinly sliced celery

4 oz sliced colby or american cheese

Mix crust ingredients well in medium bowl; press into greased 12 inch

pie pan. Set aside. Combine mushroom liquid with flour and set

aside.

In a saucepan on top of stove, saute mushrooms and onions in butter or

margarine. Stir in all remaining ingredients, including mushroom

liquid/flour mixture, and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of pie in

lattice fashion and bake 5 more minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

ingredients:

chicken cutlets (seasoned with salt & fresh pepper-cut into cubes)

2 onions-julienne cut

1 jar artichoke hearts

1 cup sun dried tomatoes

1/3 cup olive oil

1/2 cup dry white wine

1 can black olives

2-3 cloves chopped garlic

saute chicken cubes, artichoke hearts, onions, garlic, and sun dried

tomatoes in olive oil. when browned, add wine and simmer for 10

mins.

serve over penne pasta noodles.....excellent hot or cold. enjoy....

shirley e. gormley

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Susie & George Hendersons

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can mushroom soup

1 can celery soup

2/3 cup milk

1 cup rice -- whole grain

-- uncooked

2 tablespoons chopped pimentos

chicken breasts

1/2 package lipton onion soup mix

In a large baking dish mix soups. Arrange chicken. Add pimentos, milk

and

rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for

1 1/2

hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 skinless boneless chicken breast filets

1 medium shallot

1/3 cup chablis or other dry white wine

1/2 Tbs flour

2 1/8" slices Jarlsberg cheese, wedge (pie) shaped

3 Tbs cilantro/pecan pesto

Olive oil

Tabasco or other cajun red pepper sauce

Butter (optional)

Fresh cilantro sprigs

Lemon or lime wedges

Preparation:

Wash, pat dry and lightly press chicken breasts to flatten.

Breasts should be generally triangular. Slice shallot into

paper-thin rounds. Put wine into measuring cup, add a dash or

two of Tabasco, salt to taste and heat in microwave. Wine should

be lightly steaming when used to deglaze skillet later.

Heat skillet, add oil, butter and flour to pan and make a blonde

roux. Do not let the roux brown at all. Saute the breasts until

barely done. Remove from heat and set aside. Spread 1/2 of the

pesto on each breast and cover each with a wedge of Jarlsberg cheese.

Place chicken breasts in micro wave and heat on high until cheese is

melted over the pesto and breast.

While the chicken breasts are in the microwave, bring the heat back up

on the skillet and add the shallot slices. Saute briefly, until

just transparent. Add the hot wine and deglaze the pan to make a

sauce.

Presentation:

Place breasts on serving plate, spoon sauce over the breast and

garnish

with fresh cilantro and lemon or lime wedges. Good side dishes include

steamed broccoli, baked potato and black beans lightly flavored with

cumin seed. Serve with chilled chablis. Serves 2. Enjoy!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 chicken breasts, halved and skin removed

1/2 cup sauteed wild mushrooms, (Especially good with Cantharellus c.)

1 can cream of mushroom soup

1/2 cup half and half

sweet basil to taste

salt

garlic powder

paprika

Heat oven to 350 degrees. Wash and pat chicken dry. Sprinkle both

sides of

chicken pieces with salt, garlic powder, and paprika. Arrange chicken

in a

shallow 2 quart baking dish. Mix soup and cream together, add

mushrooms and

pour over chicken.

Sprinkle with croutons or Parmesan cheese. Serves 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

4 LARGE Boneless Chicken 1/2 Lime, Juice Only

Breast Halves 2 Tbls Brandy

1/2 tsp Salt 3 Tbls Parsley, Chopped

1/2 tsp Black Pepper 2 tsp Dijon Mustard

2 Tbls Olive Oil 1/4 Cup Chicken Broth

2 Tbls Butter

3 Tbls Chives, Chopped

Place the chicken breast halves between sheets of waxed paper.

Pound slightly with a mallet.

Sprinkle with salt and pepper.

Heat half the butter and half the olive oil in a large skillet.

Cook the chicken breasts over high heat for 4 minutes on each side.

Transfer to a warm serving platter.

Add the chives, lime juice, brandy, parsley and mustard to the pan.

Cook, whisking constantly, for 15 seconds.

Whisk in the broth.

Stir until the sauce is smooth.

Whisk in the remaining butter and olive oil.

Pour the sauce over the chicken.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 1/2 lbs Skinless Chicken 10 oz Frozen Spinach,

Thawed

Breasts, Boneless 2 Tbls Butter

Salt 1/2 tsp Basil Leaves, Dried

Pepper 1/2 Cup Mozzarella, Chopped

All-Purpose Flour

2 Tbls Olive Oil

Cut chicken breasts into four pieces.

Wash and dry chicken pieces.

Sprinkle with salt, pepper and dust each piece with flour.

Use a heavy, non-stick coated skillet.

Heat the oil.

Add the chicken breasts.

Brown on both sides.

Reduce heat and saute 5 to 10 minutes until the chicken is cooked

through.

Keep the cooked chicken warm in the skillet.

Wash the spinach and, without draining, place into another pan.

Cover.

Cook over medium-high heat until the leaves are wilted (about 2

minutes).

Drain off any excess water.

Add the butter.

Spread the spinach on a hot serving platter.

Place the chicken breasts on top of the spinach.

Sprinkle with basil and cheese.

Cheese will melt on top. (You may slip under the broiler for a minute

or so if

needed.)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

4 Whole Chicken Breasts, Split - Bread Crumbs

- Sauce Villeroy

- Dorure

Poach the chicken breasts until not quite done.

Let cool completely.

Preheat the deep fryer.

Dip each half breast in Sauce Villeroy, coating completely and

thickly.

Dip each half breast in the Dorure.

Roll the dipped half breasts in bread crumbs.

Deep fry until golden.

Serve hot (two half breasts per portion).

~~~ John Ketola

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 boneless, skinless chicken breasts halves

Salt, freshly ground pepper

3 shallots, finely minced

1 cup Chardonnay or chicken broth

1 cup whipping cream

1/4 cup chicken broth

1 Tbsp. minced fresh tarragon or 1 tsp.. dry

1/2 tsp. mustard seed

1/2 tsp dried mustard

1/2 tsp lemon zest

1/2 tsp cracked pepper

4 ounces Gruyere cheese, grated

cooked rice

Heat oven to 275 degrees. Place breasts in greased shallow baking

pan;

sprinkle with salt and pepper to taste. Set aside

Combine shallots, wine or broth, cream and 1/4 cup broth in medium

non-reactive skillet. Cook over medium-high heat until mixture begins

to

thicken, about 5 minutes. Whisk in tarragon, mustard seed, dried

mustard,

zest and pepper. Cook until sauce is consistency of light cream,

about 15

minutes. Adjust seasoning.

Pour sauce over chicken breasts; bake until just cooked through, about

20 minutes. Sprinkle cheese evenly over breasts; bake until cheese is

melted and lightly browned, about 10 minutes. Serve over cooked rice.

Adapted from "Seasons of the Vineyard," by Robert Mondavi, Margrit

Biever

Mondavi and Carolyn Dille

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups ground chicken

1 1/2 cup heavy cream

2 tablespoon sherry

1 teaspoon salt

1 1/2 teaspoon ground sage

1 1/2 cup bread crumbs

1 tablespoon dried parsley

Instructions:

Combine ground chicken, cream, sherry, salt, herbs, and all but three

tablespoons

f bread crumbs. Form into four thick patties. Dredge in remaining

bread crumbs. Broil f

r 5-8 minutes per side, depending on desired degree of "doneness."

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 small onion, chopped

1 clove garlic, chopped

2 tbl butter

1 cup chicken, cook & shredded

6 oz cream cheese

2 cans green chili (4 oz each) sliced

1/2 tsp coriander

1/2 tsp oregano

1/2 tsp salt

8 flour tortillas, 10-12 inch

In skillet cook onion and garlic until onion is soft. Mix in chicken,

cheese, chilies and seasoning. Heat until cheese melts.

Place 1/8 of the filling off center on each tortilla. Roll or fold up

tortilla around filling. Serve with salsa.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4-6 servings

a 3-4 pound chicken cut into 6-8 pieces

2 Tbsp. vegetable oil

Flour on a plate

Salt

Fresh ground black pepper

1/3 cup onion sliced very thin

2/3 cup dry white wine

1 sweet yellow or red bell pepper in julienne strips

1 carrot, sliced thin

1/2 stalk celery sliced thin

1 garlic clove, chopped very fine

2/3 cup canned imported Italian plum tomatoes, chopped coarse with

juice

Wash chicken and pat dry with paper towels. In a large saute pan,

Heat

oil to medium high. Coat chicken in flour, shake off and slip into

pan,

skin side down. Brown well on both sides. Transfer to warm plate and

season with salt and pepper.

In same pan, cook onions until deep gold. Add wine. Let simmer

briskly

while scraping loose crispy residues on side and bottom of pan.

Return

all chicken pieces to pan, except the breasts, which cook faster and

will

go in later. Add remaining vegetables, including tomatoes and juice.

Adjust heat to slow simmer and cover tightly. After 40 minutes, add

the

breasts and continue cooking for at least 10 more minutes until

chicken

highs feel tender. Turn and baste pieces occasionally while cooking.

When chicken is done, transfer to a warm serving plate. If pan juices

are thin, reduce them to an appealing thickness. Pour over chicken

and

serve at once.

May be cooked ahead of time and warmed slowly.

>From "Essentials of Classic Italian Cooking" Marcella Hazan

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 3-pound whole chicken

1 1/2 cup all-purpose flour

salt

black pepper

cayenne pepper

1 1/4 cup olive oil

1 medium onion -- sliced thinly

1 clove garlic -- minced

1 large bell pepper -- sliced thinly

1 1 lb. can Italian plum tomatoes -- coarsely choppe

1 1/4 teaspoon dried basil

1 1/4 teaspoon oregano

1 1/4 teaspoon rosemary

4 ounces mushrooms -- sliced

Instructions:

Cut chicken into serving-size pieces. Season flour with salt, pepper,

and cayenne.

Dredge chicken in seasoned flour to coat.

In a Dutch oven or similar heavy kettle, saute onions, garlic,

and bell pepper in

live oil until limp. Remove from pan. Brown chicken in same olive oil.

Add cooked onion

mixture and remaining ingredients to kettle. Simmer over medium low

heat until chicken

s cooked through, 30-40 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 chicken, cooked, boned and diced

1 box Uncle Ben's wild and brown rice, cooked

2 cans cream of chicken or celery soup

1 1/2 C. water

1/2 C. diced green pepper

1 med. onion, diced

1 C. mayonnaise

1 C. diced celery

Mix all ingredients together and place in a 9 x 13 pan. Cover with

buttered bread crumbs or crushed potato chips. Bake 1 hour at 325.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Casseroles Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fryer -- boil and debone

1 can cream of mushroom soup

1 can chicken broth

1 carton borden jalepano sour cream dip

1 dash celery salt

1 large onion -- chopped fine

1 1/2 tubes ritz crackers

Sauté onion in butter. Crumble Ritz crackers in 2 quart casserole dish

Combine

all other ingredients and pour over crumbled crackers. Bake at 350

degrees for

about 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 cups boned cooked chicken chopped

6 slices bread

1/2 cup chopped red onions

1/2 cup chopped celery

1/2 cup mayonnaise

2 tablespoons pimento

2 eggs, beaten

1 1/2 cups light cream

3/4 teaspoon salt

1 can cream of mushroom soup

3/4 cup grated cheese

Dice 2 slices of bread and place in bottom of casserole dish. Mix

onion,

celery, pimento, salt, chicken and mayonnaise.

Spoon over bread. Dice 4 slices of bread and place over chicken

mixture.

Mix cream and eggs and pour over casserole.

Place in refrigerator for one hour or overnight. Before baking, spoon

mushroom soup over casserole.

Bake one hour at 325 degrees. Place cheese on top of casserole last 5

minutes of cooking time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients (4 servings)

8 oz Macaroni, uncooked

4 Eggs, hard boiled, chopped

2 c Chicken, cooked, chopped

2 c Milk

1/2 lb Cheese, velveeta or preferen

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

Instructions

Mix all the ingredients together and refrigerate overnight,

be

sure to cover. take out 1 hour before cooking. Bake 1 hour at

350.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole chicken breasts -- boned and skinned

1 1/2 cup cooked ham -- minced

1 1/2 cup cheddar cheese -- grated

1 1/2 cup all-purpose flour

salt

black pepper

1 egg

1 cup bread crumbs

6 cups peanut oil

Instructions:

Cut each chicken breast in half; remove tendons. One at a time, place

breast halv

s between two sheets of waxed paper and pound flat.

Combine minced ham and grated cheese with hands. Form into four

rolls to fit in m

ddle of a flattened breast half (about 3 inches long). Place a roll on

each breast half

and fold breast half around it, beginning with one long side, then

short sides, finishi

g with a long side -- like an envelope. Press edges together and roll

each piece as it

s finished in a sheet of waxed paper while you finish with other

preparations.

Season flour with salt and pepper. Beat egg lightly with 1

teaspoon water. Line u

a plate with flour, a shallow dish with beaten egg, and a plate with

bread crumbs. One

by one, roll each piece in flour to coat, then dip in egg, coating

completely, and rol

in bread crumbs, pressing crumbs into egg coating. Place chicken

pieces on a tray and

efrigerate for one hour.

Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken

pieces, two at a ti

e, in hot oil, until browned evenly and firm to the touch.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 pound shredded Gruyere or Swiss Cheese (1 & 1/2 cups)

1/4 pound boiled ham, sliced 1/4 inch thick, cut into 6 rectangles

3 whole or 6 half chicken breasts, skinned and boned (cut whole

breasts in

half for six total pieces)

salt and freshly ground pepper to taste

2 large eggs

1/4 cup water

1/2 cup flour

3 cups of fresh bread crumbs

oil for frying

Have the cheese and ham ready for the filling. Place the chicken

breasts between

sheets of plastic wrap and pound lightly with a flat mallet to make

them larger.

Sprinkle with salt and pepper. Spoon 1 tablespoon of the shredded

cheese in the

center of each chicken breast. Cover with 1 rectangle of ham. Spoon

another

tablespoon of cheese on top of each piece of ham. Fold the edges of

the chicken

breasts over to enclose the filling. Place the stuffed chicken breasts

briefly

in the freezer before breading them.(I use toothpicks to hold them

shut. Remove

if desired. (or warn the guests) Beat the eggs with the water in a

flat

container. Dip the stuffed chicken breasts first in flour to coat

well, then in

egg and then in bread crumbs. Cook in deep fat until golden brown and

cooked

through, 10 minutes, more or less, depending on the size of the

stuffed pieces.

Serves six

I hope this is what you are looking for.

Bon apetit !

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

4 Whole Chicken Breasts, 1 tsp Salt

Deboned 1 tsp Black Pepper, Ground

1/4 Cup All Purpose Flour 1 tsp Garlic Powder

1/2 Cup Dried Bread Crumbs 4 Slices Swiss Cheese

1 Egg 4 Slices Boiled Ham

1 Tbls Dried Parsley 1/2 Cup Bread Crumbs

1/2 Tbls Chives, Chopped

1/2 tsp Tarragon

Preheat the deep fryer or, if baking in an oven, preheat the oven to

375

degrees.

Place the deboned chicken breasts between two sheets of waxed paper or

plastic

wrap.

Use a meat mallet to flatten the breasts.

Sprinkle with salt and pepper.

Combine the chives, parsley and tarragon in a bowl.

Shred the ham slices.

Dice the swiss cheese slices.

Add the shredded ham, diced swiss cheese and the first measure of

bread crumbs

to the bowl.

Mix thoroughly.

Place the chicken breasts meat side down on a work surface.

Divide the the stuffing mixture evenly between the breasts.

Fold the breasts over (taco style).

Use toothpicks to hold the edges together.

Beat the egg in a wide, flat pan.

Place the flour and second measure of bread crumbs in shallow pans.

Roll the stuffed breasts in the flour.

Dip the breasts in the beaten egg.

Coat the breasts with the second measure of bread crumbs.

Deep fry until golden (if baking in the oven, bake for 1 hour in a

lightly

greased baking dish).

Remove the toothpicks.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups cooked chicken -- chopped

1 1/2 teaspoon salt

1 1/4 teaspoon celery seed

1 dash cayenne pepper

1 teaspoon lemon juice

1 teaspoon grated onions

1 teaspoon fresh parsley -- minced

white sauce -- * see note

black pepper

---- Breading: -----

1 large egg

1 cup bread crumbs

vegetable oil -- for frying

Instructions:

* See White Sauce recipe.

1. In a heavy skillet or in the top of double boiler, place 4

tablespoons margarin

or butter and 4 tablespoons flour. Heat and blend well, then using a

wire whisk, beat

n 1 cup milk slowly. Continue cooking and stirring until thick; about

2 minutes after i

reaches a boil. Season with freshly ground black pepper and salt if

desired.

2. Croquettes: Combine all ingredients except sauce and breading

ingredients. Add

nough sauce to keep mixture soft but stiff enough to hold its shape.

3. Breading: Place in small bowl 1 egg beaten slightly with 2

tablespoons water or

oil. Place in a flat plate or small bowl about 1 cup bread or cracker

crumbs.

4. Shape chicken mixture into croquettes. Roll croquettes

carefully in the crumbs,

then dip in egg, then again in crumbs. Place on waxed paper on a

cookie sheet and refri

erate 30 minutes.

5. Heat oil to 390 degrees in a deep fryer or large heavy pan.

Deep fry croquettes

until golden brown. Drain on paper towels. Serve as is or with a cream

sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound boneless skinless chicken cutlets

2 cloves garlic, minced

3/4 cup chicken broth

1/4 cup FRENCH'S Dijon Mustard

2 cups fresh spinach, washed and torn

1/3 cup heavy cream

1 package (9 ounces) fresh linguine pasta, cooked

1. Heat 1 tablespoon oil in large nonstick skillet over high heat.

Add

chicken; cook 5 minutes or until browned on both sides. Add garlic;

cook and

stir just until golden.

2. Combine broth and mustard. Pour over chicken. Heat to boiling.

Reduce

ehat to medium low. Cook 5 minutes or until chciken is no longer pink

in

center.

3. Stir in spinach and cream. Heat to boiling. Cook 1 minute or

until

slightly thickened and spinach wilts. Serve over linguine. Garnish

with

minced parsley, if desired.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup butter

1 1/4 cup all-purpose flour

2 cups chicken broth

1 1/2 cup heavy cream

1 1/3 cup sherry

salt

black pepper

2 10 oz pkgs frozen broccoli -- cooked

12 chicken slices -- cooked

1 1/4 cup Parmesan cheese

Instructions:

Melt butter. Mix in flour. Add chicken broth. Bring to a boil,

stirring, and cook

ntil thick. Remove from heat and add cream, sherry, salt, and pepper.

Drain cooked broc

oli and place in baking dish. Pour half of the sherry sauce over the

broccoli. Arrange

lices of chicken on top. Pour remaining sauce over chicken and

sprinkle with cheese. Ba

e at 350 degrees for 20-30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pound fresh spinach -- stems removed, wash

4 tablespoon butter

1 whole large onion -- cut into rings

2 whole chicken breasts -- cut into 2" pieces

6 ounces mushrooms -- sliced

1 1/3 cup dry white wine

1 tablespoon flour

1 cup sour cream

1 pinch garlic powder

4 ounces sharp cheddar cheese -- grated

Instructions:

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of

butter in large

killet and saute onions until golden. Remove onions with slotted

spoon, mix with spinac

and place in buttered casserole. Add 1 tablespoon butter to skillet.

Brown chicken and

remove to warm plate. Saute mushrooms in remaining butter and remove

to plate with chic

en. Add wine to pan and then stir in flour. Slowly add sour cream and

stir until hot an

thickened. Add chicken, mushrooms, and garlic powder. Place on

spinach, sprinkle with

heese and bake uncovered at 350 for 20 to 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

2 Whole Chicken Breasts, 1 1/2 Lb Spinach, Washed &

Boned & Split Stemmed

- Salt 1/2 Lb Mushrooms, Sliced

Thin

- Pepper, Ground 3 Tbls Cream

- Bread Crumbs 3 Tbls Parsley, Chopped Fine

5 Tbls Butter

Season the chicken breasts with salt & pepper.

Dredge in the bread crumbs

Shake off any excess.

Melt half the butter in a skillet.

Saute the chicken breasts until golden brown and cooked through (about

15

minutes).

Set aside (keep them warm).

Steam the spinach until just tender.

Drain thoroughly.

Keep it warm.

Add the remaining butter to the skillet.

Saute the mushrooms until just tender.

Stir in the cream.

Simmer for 2 minutes.

Arrange the spinach on individual serving plates.

Top with the chicken breasts.

Spoon the mushrooms over.

Garnish with chopped parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Mr. Food Cooks Like Mama {Art

Ginsburg}

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter or margarine

3 cups diced onions

3 cups diced red and/or green bell peppers

5 cups diced cooked chicken or turkey

4 cups peeled, diced cooked potatoes

1 can condensed cream of celery soup

1/4 teaspoon salt

1/4 teaspoon black pepper

1 egg -- beaten

1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a Dutch oven, melt the butter; add

onions and

saute until tender, about 5 minutes on medium-high heat. Add the red

and/or

green bell peppers, chicken, potatoes, soup, salt, and pepper. Cook,

stirring

occasionally, until mixture is heated through, about 10 minutes. Coat

a 9 x 13

inch baking dish with nonstick vegetable spray; spoon in chicken

mixture.

Brush egg over top of mixture, then sprinkle with Parmesan cheese.

Bake for 10

to 15 minutes or until golden.

Meg

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 1 Servings

2 Chicken Legs, Skinned 1/2 tsp Basil

& Boned 1/8 tsp Tarragon, Crushed

1 Red Bell Pepper 1/8 tsp Thyme, Crushed

MARINADE: 2 Tbls Olive Oil

1 Clove Garlic, Pressed Basil Pesto Sauce

Preheat the oven to 325 degrees.

Remove the top, seeds and membranes from the pepper(s).

Strip the meat from the chicken legs.

Combine the ingredients for the marinade.

Place the chicken meat in a small, shallow bowl.

Pour the marinade over.

Marinate for 1 hour or longer.

Pour off the marinade and discard.

Stuff the pepper(s) with the chicken meat.

Place the pepper(s) upright in a roasting pan.

Cover tightly.

Roast until cooked through (about 1 hour).

Place on a serving plate and pour pesto sauce over.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole boneless skinless chicken breasts

1 1/2 cup butter -- softened

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley -- chopped

1 tablespoon fresh chives -- chopped

1 1/2 cup all-purpose flour

salt

black pepper

1 egg

1 cup bread crumbs

6 cups peanut oil

Instructions:

Cut each chicken breast in half; remove tendons. One at a time, place

breast halve

between two sheets of waxed paper and pound flat.

Combine butter, lemon juice, and herbs. Form into four rolls to

fit in middle of e

ch flattened breast half (about 3 inches long). Chill 1/2 hour, until

firm. Place a rol

of butter on each breast half and fold breast half around it,

beginning with one long

ide, then short sides, finishing with a long side -- like an envelope.

Press edges toge

her and roll each piece as it is finished in a sheet of waxed paper.

Chill at least one

hour while you finish with other preparations.

Season flour with salt and pepper. Beat egg lightly with 1

teaspoon water. Line u

a plate with flour, a shallow dish with beaten egg, and a plate with

bread crumbs. One

by one, roll each piece in flour to coat, then dip in egg, coating

completely, and rol

in bread crumbs, pressing crumbs into egg coating. Place chicken

pieces on a tray and

efrigerate for one hour.

Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken

pieces, two at a ti

e, in hot oil, until browned evenly and firm to the touch, about five

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 Egg, Lightly Beaten 2 Tbls Lemon Juice

2 Tbls Water 1/4 tsp Nutmeg

1 Cup Bread Crumbs 1 1/2 Cups Cooked Spinach,

1/2 Cup Parmesan, Grated Chopped

1 1/2 Lb Chicken Breasts, 4 Tbls Butter

Skinned & Boned 2 Tbls Oil

1/3 Cup Flour 1 Cup Heavy Cream

- Salt

- Pepper, Ground

Mix the egg with the water in a shallow bowl.

Combine the bread crumbs and cheese on a piece of wax paper.

Coat the chicken breasts with flour.

Sprinkle with salt and pepper.

Dip into the water & egg mixture.

Roll in the bread crumb and cheese mixture.

Set aside.

Add the lemon juice and nutmeg to the spinach.

Stir over low heat to warm.

Melt the butter and oil in a large skillet.

Once the mixture foams, add the chicken.

Saute over medium heat until done (2 to 3 minutes on each side).

Spread the spinach on a warm platter.

Place the chicken on top.

Keep warm.

Remove all but 3 tablespoons of the butter from the skillet.

Place over high heat.

Add the cream.

Stir, scraping the bottom of the pan, until the cream comes to a boil.

Spoon a little of this sauce over the chicken and spinach.

Pour the rest into a serving bowl.

Serve with the sauce alongside.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :50 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon butter

1 onion -- chopped

1 clove garlic -- minced

1 1/2 teaspoon chili powder

1 pound chicken livers

1 cup coconut milk

1 1/4 cup almonds -- ground

1 tablespoon lemon rind -- grated

2 tablespoon fresh lemon juice

1 1/2 teaspoon salt

Instructions:

Melt butter, add onion, garlic and chili powder, and saute 5 minutes,

stirring fr

quently. Add livers and saute for five minutes, until livers are

cooked through, but s

ill pink inside. Add remaining ingredients and simmer over low heat

for 10 minutes, sti

ring occasionally.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 tablespoons virgin olive oil

1 pound chicken livers, rinsed and dried

1/2 cup allpurpose flour, seasoned with salt and pepper

2 large leeks, rinsed and cut into 2inch batonettes, with much of

green included

1/2 pound dried apricots

1 cup balsamic vinegar

3 tablespoons butter

2 cups curly endive, washed and spun dry

In a 12 to 14inch saute pan, heat oil until smoking. Dredge the

chicken livers

into the seasoned flour and shake excess flour off. Saute chicken

livers until

crisp and golden brown, about 8 to 10 minutes, and remove to plate.

Add leeks

and apricots to pan and cook until leeks are softened, about 8 to 10

minutes.

Add chicken livers back to pan, add vinegar and butter and cook until

liquid is

reduced by half. Add endive to pan. Toss to coat and serve

immediately.

Yield: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 servings

1 1/2 lb Italian sausage, sweet

3 lb Chicken thigh & breast;

-boned & skinned, or

-cut up chicken

Salt & pepper; to taste

3 T Olive oil

1 c Celery; chopped

1 c Onions; chopped

1/2 lb Mushrooms; sliced

8 Anchovy fillets, flat

1/2 c Black olives; sliced

1 T Capers

1/2 c White wine

1/4 c Tomato sauce

Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet,

turning until browned on all sides; remove to Dutch oven. Sprinkle

chicken with salt and pepper. Wipe skillet, heat oil and brown

chicken on both sides. Add to sausage. In saucepan add celery and

enough water to cover. Bring to a boil, then lower heat to simmer for

about 5 minutes, until crisp tender. Drain, reserving cooking liquid.

Add onions and mushrooms to the oil remaining in the chicken skillet.

Cook, stirring until wilted. add the anchovies, olives and capers.

Add drained celery. Stir to combine. Add the wine and tomato sauce

and simmer 10 minutes; pour sauce over the chicken and sausage in

Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or

until chicken is tender. If chicken begins to dry, add a little of

the celery liquid and a bit more tomato sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

1 cn Campbell's Cream of Chicken

-& Broccoli Soup (10 3/4 oz)

1/2 c Milk

1/3 c Grated Parmesan cheese

1/8 t Pepper

3 c Cooked medium egg noodles

-(about 3 cups dry)

2 c Cubed cooked chicken*

Prep Time: 20 minutes. Cook Time: 10 minutes.

In 3-quart saucepan, combine soup, milk, cheese and pepper; add

noodles and chicken. Over low heat, heat through, stirring

occasionally. Garnish with parsley if desired. Serves 4.

* If desired, substitute 2 cans (5 oz EACH) Swanson Premium Chunk

White Chicken, drained.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 8-oz. pkg. Pepperidge Farm herb seasoned stuffing

1 stick melted margarine

1 C. water

Mix lightly together and pat half in 9 x 13 pan

2 1/2 C. cooked diced chicken

1/4 C. chopped green onions

2 T. chopped chives

1 C. mayonnaise

1/2 C. chopped celery

Mix and put over bread mixture. Top with remaining bread mixture.

Beat 2 eggs lightly, and add 1 1/2 C. milk. Pour over ingredients in

pan. Cover and refrigerate several hours or overnight. Remove from

refrigerator 1 hour before baking. Spread 1 can cream of mushroom

(undiluted) soup over the top. Sprinkle with grated Parmesan cheese.

Bake uncovered at 325 deg. for 40 to 50 minutes. Serves 8.

Hot Chicken Salad

2 C. diced chicken

2 C. chopped celery

2/3 C. chopped green pepper

2/3 C. grated Swiss cheese

2 T. pimiento, chopped fine

2 T. minced onion

1/2 tsp. salt

2 T. lemon juice

1 C. mayonnaise (not Miracle Whip)

2 C. crushed potato chips

Mix everything together but the cheese and chips. Layer chicken

mixture, cheese and chips. Then another layer, etc. Make sure the

top layer is chips. Bake 25 minutes at 350.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Marcel Kerval of Cafe de France, St. Louis, MO

Ingredients:

4 boneless skinless chicken breasts

4 spinach leaves

4 leeks

4 shallots -- finely chopped

8 medium fresh mushrooms -- finely chopped

1 pinch salt -- to taste

1 pinch white pepper -- to taste

1 1/2 cups chicken stock -- in baking pan

4 fluid ounc white wine

1 cup leeks (green part only) -- sliced

Instructions:

NOTE: This recipe calls for Marcel Kerval's dill sauce. Please see the

recipe for "Dill

Sauce for Chicken Picardy" to complete these directions.

TO PREPARE CHICKEN PICARDY:

Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil

by cutting foil

nto sheets (6" x 6") and buttering them lightly on the shiny side.

Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between

sheets of waxed pa

er with knife edge and place each breast on a square of foil.

Soak leeks. Separate and rinse well under running water to remove

sand. Finely slice gr

en portion, allotting 1/2 green portion of a leek to each breast. Chop

mushrooms, spina

h leaves, and shallots, allowing 2 mushrooms per portion.

Saute this mixture very briefly (about 30 seconds) in a little butter

over medium heat.

Place 1/4 of mixture on each breast. Splash about 1 ounce white wine

over each breast,

alt and pepper to taste, and roll up each breast.

Seal each breast in an aluminum foil square. Fold ends tightly to

seal. Place prepared

hicken into a baking pan filled with 2 or 3 inches of chicken stock

and bake in a pre-h

ated oven for 25 minutes.

Saute cup of sliced leeks in butter over medium heat.

TO SERVE:

Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion

of Dill Sauce on

plate. Lay chicken rounds over sauce and garnish with sauteed leek

slices and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

The Inn At Meander Plantation Bed & Breakfast

Locust Dale, Virginia

8 boneless chicken breasts halves

6 T butter, room temperature

2 T all-purpose flour, plus additional flour for dredging

4 T olive oil

2/3 C dry white wine

1/2 C fresh lemon juice

1/2 C canned low-salt chicken broth

1/2 C drained capers

1/4 C chopped fresh parsley

Mix 2 T butter and 2 T flour in small bowl until smooth. Set aside to

use later.

Lightly pound chicken between 2 large sheets of plastic wrap to 1/4

inch

thickness. Sprinkle with salt and pepper. Place

additional flour in shallow baking dish. Dredge chicken in flour to

coat; shake off excess.

Heat 1 T oil in heavy large skillet. Add 2 chicken breasts and cook

until golden and cooked through, about 3 minutes per

side. Transfer chicken to platter; tent with foil to keep warm. Cook

remaining chicken breasts, two at a time, using the same

method.

Bring wine, lemon juice and broth to boil in a medium skillet over

medium-high heat. Whisk in butter-flour mixture and boil

until sauce thickens slightly, about 2 minutes. Stir in capers,

parsley

and remaining 4 T butter. Season sauce to taste with

salt and pepper.

Pour sauce over chicken and serve. Makes 8 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound mushrooms

1 1/2 pound spinach

4 tablespoon corn oil

1 1/2 cup onions -- chopped

1 garlic clove -- crushed

1 1/2 teaspoon oregano

4 chicken breasts

3 tablespoon dry white wine

fresh parsley -- chopped

lemon wedges

Instructions:

1. Rinse, pat-dry and chop mushrooms; set aside.

2. Wash spinach; place in saucepan and cook, covered, only with

the water clinging

to the leaves, until barely wilted. Drain spinach well, squeezing out

excess water. Cho

and set aside.

3. Heat 2 tablespoons oil in a skillet until hot; add onion and

mushrooms and saut

until tender. Add garlic, oregano, spinach, and pepper to taste. Cook

and stir for 1 m

nute. Set aside.

4. Meanwhile, flatten each chicken breast by placing between 2

layers of waxed pap

r or plastic wrap; pound with rolling pin or heavy plate edge until

about 1/4-inch thic

.

5. Spoon 1/4th of mushroom mixture onto center of each chicken

breast; roll length

ise and secure with wooden toothpicks. Place breasts in a 9-inch

shallow baking pan.

6. Combine wine with remaining oil and spoon over chicken. Bake,

uncovered, in pre

eated 400-degree oven until chicken is tender, about 15 to 20 minutes.

Baste often.

7. Sprinkle with chopped parsley and serve with lemon wedges.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1C DRY BREAD CRUMBS1/2C ALL PURPOSE FLOUR

2t SALT

2t PAPRIKA

1t SEASONED SALT

1t SUGAR

1t ONION POWDER

1t RUBBED SAGE

1t DRIED OREGANO

1/2t PEPPER

1/2t CELERY SEED

1/2t DRIED PARSLEY FLAKES

1/4t GARLIC POWDER

3-1/2 TO4 POUNDS CHICKEN PIECES SKIN REMOVED

3T VEGETABLE OIL

POTAOTES:

1t VEGETABLE OIL

1t SEASONED SALT

1t DRIED PARSLEY FLAKES

1/2t PAPRIKA

1/8t GARLIC POWDER

1/8t PEPPER

4 MEDIUM RED POTATOES CUT INTO ONE INCH CUBES

IN A SHALLOW BOWL, COMBINE THE FIRST 13 INGREDIENTS. DIP CHICKEN IN

OIL; COAT

WITH CRUMB MIXTURE. PLACE ON A GREASED 15" X 10" X 1" BAKING PAN. FOR

POTATOES, COMBINE OIL, SALT, PARSELY, PAPRIKA, GARLIC POWDER AND

PEPPER IN

BOWL. ADD POTATOES; STIR UNTIL COATED. PLACE AROUND CHICKEN. BAKE,

UNCOVERED

AT 350 DEGREES FOR ONE HOUR OR UNTIL POTATOES ARE TENDER AND CHICKEN

JUICES

RUN CLEAR.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 Can Cream of Celery Soup 1 lb Boneless Chikn

Breasts

1/3 Cup Mayonnaise 2 Cups Mixed Vegetables

2 tsp Paprika

Thinly slice the mixed vegetables (celery, green peppers, sweet red

peppers,

green onion, etc.)

Blend the soup, mayonnaise and paprika in a skillet.

Heat over medium heat.

Add the chicken (boned, skinless and split) breasts and vegetables.

Heat, stirring often, over medium heat.

Bring to a boil.

Reduce heat to a simmer.

Simmer, covered, for 20 minutes or until chicken is tender.

Serve over hot rice or biscuits.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1-1/4 cup oil

2 boneless, skinless chicken breasts, cut into strips

1 medium red pepper, cut into strips

1 medium yellow pepper, cut into strips

1 medium onion, cut in half and sliced

1 cup sliced fresh mushrooms

1 garlic clove, minced

1 tsp. tarragon leaves

1/2 tsp. salt

1/4 tsp. pepper

1 lb. pkg. rotini

Grated Parmesan cheese

In a large skillet, heat oil. Add chicken. Stir-fry until tender,

about 10

minutes. Stir in peppers, onions, mushrooms, garlic, tarragon, salt

and

pepper. Cook and stir just until peppers are crisp tender. Prepare

rotini

according to package directions. Drain well. Toss with chicken

mixture.

Sprinkle with Parmesan cheese.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

4 Chicken breast halves, boned

-and skinned

4 oz Boursin or other herb cheese

-quartered

1/2 c English walnuts, chopped

4 Spinach leaves, slightly

-steamed

1/2 ts Salt

1/2 ts Pepper

1/2 c Dry white wine

1/2 c Raspberry vinaigrette

-dressing

2 tb Butter

Raspberries for garnish

On hard surface, with meat mallet or similar flattening utensil, pound

chicken to 1/4 inch thickness.

Roll the cheese quarters in walnuts.

Place one spinach leaf on each breast; top with a cheese quarter. Fold

chicken around spinach and cheese to form a mound. Sprinkle salt and

pepper over chicken.

Place chicken in baking pan. Cover and bake in 350 degree oven 30

minutes or until chicken is fork tender.

In a small frypan, mix together wine and raspberry vinaigrette

dressing. Cook over medium heat until sauce is reduced by half; stir

in butter.

Pour sauce over chicken. Serve with rice, and garnish with fresh

raspberries.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 can cream of mushroom soup, condensed

1 1/2 cup light cream

4 eggs -- separated

1 egg white

1 cup chicken -- shredded

Instructions:

Heat soup in a double boiler top while separating the eggs. Beat the

egg yolks unt

l thick and lemon-colored.

Remove the soup pot and add egg yolks, stirring well. Add

chicken. Cool slightly.

eat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently

turn the batter i

to a well-buttered souffle dish and bake at 375 degrees for 30

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 sm. Jar Dried Beef 1 pt Sour Cream

4 Boned Chicken Breasts 8 oz Canned Mushrooms

8 strips Bacon Slivered Almonds

1 Can Cream of Mushrm Soup

Preheat oven to 275 degrees.

Break up beef and spread evenly in the bottom of a baking pan (9x13).

Remove skin from and carefully clean each chicken breast and blot dry.

Wrap two slices of bacon around each chicken breast.

Place chicken breasts on top of beef.

Mix the cream of mushroom soup and the sour cream together and pour

over the

chicken breasts.

Drain the mushrooms and place on top of the soup mixture.

Sprinkle the almond slivers over the preparation.

Bake for three hours.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Magazine

Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 5 lb stewing chicken -- cut up

2 qt water

3 tsp salt

1 med onion -- halved

3 celery tops

6 tbsp butter or margarine

1 lg onion -- chopped

1 green bell pepper -- chopped

2 cloves garlic -- crushed

1 lb mushrooms -- sliced

1/2 c all-purpose flour

2 c milk

1/4 tsp pepper

4 c shredded sharp cheddar cheese

1 lb spaghetti

1/3 c dry sherry

In lg saucepot combine chicken, water, 2 tsp salt, halved onion and

celery tops. Heat to boiling. Reduce heat and simmer, uncovered, for

2 -2 1/4 hrs or until chicken is tender. Remove chicken from broth

and cool. Remove skin and bones and discard. Cut chicken into 1"

chunks. Strain broth and skim off fat; reserve 2 c broth for sauce.

In lg saucepan, melt 2 tbl butter. Add chopped onion, green pepper

and garlic; saute until tender, stirring occasionally. Add mushrooms.

Saute and cook for 1 min. Remove vegetables and set aside. Add

remaining butter to saucepan and melt over low heat. Add flour and

stir until smooth and bubbly. Gradually add reserved broth, milk,

remaining 1 tsp salt and pepper, stirring constantly. Cook until

thickened. Remove from heat. Add 3 c cheese (save rest for topping),

stir until melted.

Meanwhile, cook spaghetti just to "al dente" stage; drain and set

aside. Preheat oven to 350F. Combine cooked chicken, sauteed

vegetables, sauce, sherry and cooked spaghetti until well mixed.

Spoon into 4-qt casserole. (Can be made ahead to this point. Cover

and freeze up to 3 mths. Thaw overnight in refrigerator. Bake @ 350F

for 1 1/2 hrs.) Cover and bake for 40 min. Uncover and sprinkle on

remaining cheese; bake 10 more min, uncovered.

NOTES : "As an old standby, this may be our most favorite freeze-ahead

casserole. Great for a crowd."

About 600 calories per serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Servings: 4

Ingredients:

2 lrg potatoes

2 Tbsp olive oil

5 cloves garlic

3 lbs broiler/fryer chicken, cut up

1 tsp dried oregano, crushed

1/2 tsp garlic powder

1 cup dry white wine

Peel and quarter potatoes. Cut quarters in half lengthwise into wide

strips. In a 12" ovenproof skillet, heat oil and whole garlic over

medium-high heat for 4 or 5 minutes or until garlic turns golden.

Remove

garlic and set aside. Add the potato strips and cook 15 minutes or

until

potatoes are golden, turning often. Remove and pat dry.

Add chicken, skin-side down, to hot oil. Brown slowly over medium

heat,

about 10 minutes. Turn chicken over and season with oregano, garlic

powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully add

wine,

then return potatoes and garlic to skillet.

Place skillet in 400F oven, uncovered, for 25 minutes or until chicken

chicken is done, basting the last 10 minutes with pan juices. Serve

with

juices and potatoes.

Source: Harry Caray's Restaurant in Chicago

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Better Homes and Gardens Chicken Cooking For Today

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds broiler-fryer chicken -- cut up

1 pound small new potatoes -- quartered

2 tablespoons butter or margarine

3/4 cup chicken broth

1 teaspoon dried rosemary -- crushed

1/4 teaspoon pepper

4 green onions -- thinly sliced

1 10 oz. pkg. frozen green peas

1/4 cup snipped parsley

1 carton {8 oz.} sour cream

2 tablespoons all-purpose flour

Snipped parsley -- optional

Skin chicken, if desired. Rinse and pat dry with paper towels.

Scrub

potatoes. If desired, remove a narrow strip of peel from each potato.

In a 12-inch skillet, cook chicken in hot butter or margarine

over medium

heat about 15 minutes or till chicken is browned, turning to brown

evenly. Add

potatoes, broth, rosemary, and pepper. Bring to boiling; reduce heat.

Cover

and simmer for 30 minutes.

Add green onions, peas, and 1/4 cup parsley to skillet. Cover and

simmer

about 10 minutes more or till the chicken and potatoes are tender and

chicken

is no longer pink. Using a slotted spoon, transfer chicken and

vegetables to

platter; keep warm.

Remove skillet from heat. Stir together sour cream and flour;

stir into

broth in skillet. C&127;&127;k and stir till thickened and bubbly; cook and

stir for 1

minute more. Spoon sauce over chicken and vegetables; sprinkle with

additional

parsley, if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

- From Chef Stephen Block

2, 5-6 oz Chicken Breasts (each cut into 4 strips)

1/2 cup Flour with a touch of seasoning salt

2 Tbsp Olive oil

butter (optional)

1 large portabello mushroom. (approx. 3 oz.) chopped into 1/2 inch

cubes.

1/2 cup Chopped Onion white or green onion

1 Tbsp Fresh chopped garlic

1 Tbsp Fresh basil or oregano (the leaves only)

2 Tbsp Fresh Lemon juice

Dredge the chicken breast pieces in flour and saute in olive oil. In a

non stick

pan you can get by with very little. Add the onions and mushrooms and

saute till

soft. Add the lemon juice and fresh herbs, saute for 1 min. till the

flavors

combine. For extra richness, finish with a Tablespoon of butter, My

suggestion

is to serve with a nice pasta side, salad and fresh baked bread.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup rice

1 onion -- minced

1 1/2 cup green peppers -- chopped

1 1/2 cup celery -- chopped

1 1/2 teaspoon salt

1 1/2 cups water

2 chicken breasts

10 ounces cream of mushroom soup

1 1/2 cup milk

10 ounces mixed vegetables, frozen -- 1 bag

Instructions:

1. Mix the rice, onion, green pepper, celery and salt in a small bowl.

Add the wat

r; stir to blend.

2. Divide the whole chicken breasts; you will need 4 pieces. Tear

4 pieces of foil

about 15 inches long. Divide the rice mixture into four portions, one

portion to each f

il piece. Place the foil onto a cookie sheet with edges of foil turned

up so liquid doe

not run out. Place one piece of chicken on top of each portion of

rice mixture.

3. Blend the soup and milk; spoon equally over the chicken.

4. Thaw the mixed vegetables just enough to separate. Arrange the

vegetables aroun

the chicken. Bring long ends of foil up and fold carefully. Fold the

two sides up and

eal so juice will not run out. Place packs on a cookie sheet in a

preheated 375-degree

ven. Bake for 1 hour. Fold back foil and serve in the foil if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients

8 2lbs boned skinless chicken breast cut into 1 inch pieces

6 tablespoon water

4 tablespoon Salsa Lizano

1 packet Sazon Goya

1 cup orange or pineapple juice

1 teaspoon salt

1/2 teaspoon black pepper

1 small onion finely chopped

Preparation

Mix all the ingredients except the chicken and cook, about 15 minutes,

over

medium heat.

Stirring occasionally. Let cool. Place chicken and sauce in a bowl.

Cover

and refrigerate

overnight.

To prepare kabobs: On 8 or 9 inch skewers, thread chicken. Place

skewers on

an

unheated rack of a broiler pan. Brush with sauce, broil 4 inches

from the

heat for 5

minutes. Turn and brush with sauce. Broil for 4 to 5 minutes more

minutes

or until

chicken is no longer pink. Serves 8

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 Chicken breast, skinned & boned

1 tsp Oil

4 oz thin spaghetti, broken into four

(about 1 1/2 cups dry)

1 small onion, cut in wedges

1 small green pepper, cut in strips

1/8 tsp garlic, minced

1 tsp oregano leaves

1/8 tsp salt

1/8 tsp pepper

1 bay leaf

1 can tomatoes (16 ounce)

1/4 cup water

Pound chicken breast with a metal mallet between sheets of plastic

wrap

until about 1/2 inch thick. Heat oil in frypan. Brown chicken breast

on

both sides.

Add spaghetti, onion, and pepper strips around the chicken. Sprinkle

with seasonings.

Break up large pieces of tomatoes. Pour tomatoes and water over the

chicken.

Bring to a boil. Reduce the heat, cover and cook until chicken and

spaghetti are done, about 15 minutes.

Remove bay leaf before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

Instructions:

Recipe By: Nancie McDermott, "Real Thai"

2 Cornish hens 4 lbs total

2 Tbsp minced garlic

2 Tbsp cilantro (stem,root,leaf)

1 tsp fresh ground black pepper

2 Tbsp soy sauce

Wash hens, split into small pieces. Mince cilantro, mix with garlic,

pepper,

and soy sauce. Marinate hen bits in this mix for a couple of hours,

turning

every so often. Grill or broil until done. Can be served with the

Thai

condiment "sweet hot garlic sauce".

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Easy Everyday Cooking Recipe Cards

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 stalk celery

3 1/2 pounds roasting chicken

1/2 teaspoon dried thyme

1/2 teaspoon salt

1 tablespoon butter -- softened, divided

1 onion -- quartered

1. Preheat oven to 475 degrees. Slice celery. Sprinkle inside cavity

of

chicken with thyme and salt; add 1 teaspoon butter, sliced celery and

onion.

Rub outside of chicken with remaining butter.

2. Tuck wing tips under back of chicken. Place chicken breast

side-down on

rack in roasting pan.

3. Add enough water to cover bottom of pan. Roast for 10 minutes.

Reduce

temperature to 375 degrees. Roast for 20 minutes longer.

4. Turn chicken breast-side up. Roast until chicken is browned, about

30

minutes longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Mr. Food's Quick Cooking Magazine

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 boneless skinless chicken breast halves

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 8 oz. pkg. corn bread stuffing mix

1 can {8 3/4 oz.} whole kernel corn -- drained

1 cup boiling water

1/4 cup {1/2 stick} butter or margarine -- melted

1 can condensed golden corn soup

1/3 cup milk

1 teaspoon dried parsley

Preheat oven to 375 degrees. Coat a 11 x 7-inch baking dish with

nonstick

cooking spray. Place chicken in a single layer in the baking dish and

sprinkle

evenly with salt, black pepper, and garlic powder.

In a large bowl, combine stuffing mix, corn, water, and butter or

margarine; mix well. Spoon the stuffing mixture over the chicken. In

the same

bowl, combine soup, milk, and parsley; mix well. Pour over the

stuffing. Cover

dish with aluminum foil and bake 35 minutes. Uncover and bake 5 to 10

minutes,

or until chicken is no longer pink inside and stuffing is golden on

top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Southern Living Magazine-November 1998

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar -- optional

6 large eggs -- divided

2 cups buttermilk

2 tablespoons bacons drippings or melted butter

1/2 cup butter or margarine

3 bunches green onions -- chopped

4 celery ribs -- chopped

1 16 oz. pkg. herb-seasoned stuffing mix

5 cans {14 1/2 oz. each} chicken broth

* Combine first 5 ingredients, and if desired, sugar in a large bowl.

Stir

together 2 eggs and buttermilk; add egg mixture to dry ingredients,

stirring

just until moistened.

* Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round

cakepan

in a 425 degree oven 5 minutes. Stir hot drippings into batter. Pour

batter

into hot skillet.

* Bake at 425 degrees for 25 minutes or until golden; cool and

crumble.

{Freeze in a large heavy-duty zip-top plastic bag up to 1 month, if

desired.

Thaw in refrigerator.}

* Melt butter in a large skillet over medium heat; add green onions

and

celery; saute until tender.

* Stir together remaining 4 eggs in a large bowl; stir in cornbread,

onion

mixture, stuffing mix, and broth until blended.

* Spoon dressing into 1 lightly greased 13 x 9-inch baking dish and 1

lightly

greased 9-inch square baking dish.

{Cover and freeze up to 3 months, if desired; thaw in refrigerator 8

hours.}

* Bake 13 x 9-inch dish, uncovered, at 350 degrees for 1 hour or until

lightly

browned. Bake 9-inch square baking dish, uncovered, 50 minutes or

until

lightly browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

for 10 hens

5 cups of half cooked rice

1 cup of soaked raisins

1/2cup of pinola nuts pr pine nuts toasted

chopped parsley or cylantro the cylantro gives it a more mediterrean

taste

salt and pepper to taste

1 teaspoon rosemary

mix together with 1 egg as binder

stuff birds

smear birds with a mixture of oil, paprika.garlic powder, white

pepper (salt if not kosher birds)

cook 350 for an hour or till golden brown and crispy

thats all

wesfirecooking

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>From Mable Hoffman's Crockery Cookery

Makes 3 or 4 servings

3 or 4 Cornish Hens

1 (6 oz) package Stove Top cornbread stuffing

1.5 cups hot water

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup red currant jelly

1/4 cup pitted dried red cherries, coarsely chopped

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground allspice

Thaw hens if frozen. Place a rack in a slow cooker. In a medium

bowl,

combine stuffing mix with seasoning packet, water, and 1/4 cup of

margarine/butter. Stuff hens and place on rack in slow cooker. In a

small saucepan, combine jelly, cherries, remaining butter/margarine,

lemon

juice, salt and allspice. Cook over low heat, stirring until jelly is

melted. Reserve 2/3 cup sauce. Brush remaining sauce on hens in

cooker.

Cover and cook on low 6-7 hours. Serve whole or cut hens in half with

kitchen shears. Spoon reserved sauce over hens at serving time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 servings

2 Cornish game hens

1/4 c Green onions, chopped

3 tb Butter

1 c Cooked wild rice

1/4 c Pecans or walnuts, chopped

1/2 c Lime marmalade

1/4 c Orange juice

Salt

Directions: Rinse hens, pat dry and season cavity with salt. Saute'

onions in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens

with rice mixture and secure opening. Prepare glaze by melting 2

Tbsp. butter in a saucepan. Add marmalade and orange juice, blend

until smooth. Brush hens with glaze and place on smoker grid. Brush

with glaze before serving. CHARCOAL: Use 5 lbs. charcoal, 3 quarts

hot water, 2 wood sticks and smoke 2 - 2 1/2 hours ELECTRIC: Use 3

quarts hot water, 2 wood sticks, and smoke 2 - 2 1/2 hours. GAS: Use

3 quarts hot water, 2 wood sticks, and smoke 2-3 hours. Serves: 2

Formatted for Compu-Chef v2.01 by Jess Poling

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Microcooking With Rice

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Chopped onion

14 ounces Canned chopped green chilies drained

1/2 teaspoon Ground cumin

1/2 teaspoon Oregano

15 ounces Tomato sauce

1/2 cup Chicken broth

2 cups Cooked chicken breast chunks

3 cups Cooked rice

1 cup Dairy sour cream

8 ounces Cheddar cheese, shredded (divided)

1 1/2 cups Crushed corn chips

Combine onions, chilies, oregano, tomato sauce, and broth in

1-1/2-quart

microproof baking dish. Cover and cook on HIGH (maximum power) 10

minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine

rice and sour cream in shallow greased 2-1/2-quart microproof baking

dish. Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over

cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on

HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat

* 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol

Source: MICROCOOKING WITH RICE Reprinted with permission from The USA

Rice Council Electronic format courtesy of Karen Mintzias

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds chicken

5 tablespoon all-purpose flour

1 1/2 cup margarine

1 cup onions -- chopped

1 cup celery

1 1/4 cup green bell peppers -- diced

1 1/2 teaspoon salt

black pepper

2 cups chicken broth

--- Topping: ---

1 cup all-purpose flour

1 1/2 cup cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 1/2 teaspoon salt

1 1/4 teaspoon ground sage

1 1/4 teaspoon ground thyme

1 1/8 teaspoon black pepper

1 tablespoon vegetable shortening

3 large eggs -- beaten

3 3/4 cup milk

1 1/4 cup black olives -- chopped

1 1/2 cup cheddar cheese -- shredded

Instructions:

* Instead of chicken broth you can use bouillon cubes dissolved in

boiling water. Try t

use low salt broth.

1. Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup

flour. Use a 3-q

art casserole for this dish. Place 1/4 cup melted margarine in

casserole and add cut-up

chicken. Roll chicken to coat with the margarine. Bake at 350 degrees

for 30 minutes.

2. Saute onion, celery and green peppers in 1/4 cup margarine

until tender and oni

n is translucent and limp. Blend in 1 tablespoon flour, salt and

pepper to taste. Place

this mixture around chicken. Spoon topping over chicken. Have chicken

broth boiling and

pour over the topping slowly. Bake for 40-45 minutes or until golden

brown. Sprinkle sh

edded cheese over topping for last 5 minutes of cooking time if

desired.

TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage,

thyme and pepper in

a mixing bowl. Cut in 1 tablespoon shortening. Add slightly beaten

eggs and milk; blend

well. Stir in sliced olives.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

3 Lb Chicken Pieces 1 1/2 Cups Whipping Cream

1/2 Cup Self Rising Flour - Salt

1/2 tsp Paprika - Pepper

1/4 tsp Poultry Seasoning - Vegetable Oil

1/4 tsp Pepper 2 Tbls Pan Drippings

(See

2 Tbls All Purpose Flour Instructions)

Coat the chicken pieces liberally with a mixture of the self rising

flour,

paprika, poultry seasoning and pepper.

Heat 1" of oil in the fry pan at 300 degrees.

Add the chicken.

Cover.

Cook until browned on all sides (about 15 minutes).

Turn the chicken.

Recover.

Cook until the chicken is tender and the juices run clear when the

thickest

pieces are pierced with a fork (15-20 minutes).

Transfer the chicken to a serving platter - keep warm.

Drain all but the measured amount of drippings from the pan (See

Ingredients).

Stir in the flour.

Cook at 225 degrees for 2 minutes, scraping the bottom of the pan with

a wooden

spoon to get up the browned bits.

Gradually stir in the cream.

Cook at 300 degrees until thickened (2-3 minutes), stirring

constantly.

Season to taste with salt and pepper.

Serve the chicken with the gravy alongside.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

6 Chicken Breast Halves, 3 Slices Boiled Ham, Cut In

Skinned & Boned Half

3 Tbls Mayonnaise - Flour

- Salt 1 Cup Dorure

- White Pepper, Ground 1/2 Cup Bread Crumbs

1/4 tsp Seafood Seasoning 1 Tbls Parsley, Chopped

12 oz Crabmeat 2 Tbls Cooking Oil

6 Slices Gruyere

Preheat the oven to 400 degrees.

Pound the chicken breasts between 2 sheets of waxed paper until very

thin.

Mix the mayonnaise, seasonings and crabmeat.

Place the chicken breasts, skin side down, on a platter.

Place a halved slice of ham on each breast.

Mound the crabmeat on one end of each chicken breast.

Roll each breast up around the filling.

Prick each breast to seal.

Roll the breasts in flour.

Dip each in the dorure.

Mix the parsley with the bread crumbs.

Roll the breasts in the bread crumbs.

Heat the oil in a skillet.

Brown the breasts all over.

Arrange the breasts on a lightly greased cookie sheet.

Bake for 10 to 15 minutes.

Serve hot.

Lemon-Basil Chicken Breasts No. 2254 Yields 4

Servings

1 Lb Chicken Breasts, 2 Tbls Fresh Basil Leaves

Skinless & Boneless 1/2 tsp Paprika

4 Tbls Lemon Juice - Salt

1 Tbls Extra Virgin Olive Oil - Pepper, Ground

1 Clove Garlic, Minced Fine

- Onion Slices

Preheat the oven to 350 degrees.

Spray a heavy coating of cooking spray in a shallow non-stick,

oven-proof

pan.

Place the chicken breasts on top of the onion slices, garlic and basil

leaves

in the pan.

Combine the lemon juice and olive oil.

Spoon over the chicken breasts.

Bake, uncovered, just until the chicken is brown, tender and cooked

through

(about 20 minutes), basting occasionally with pan juices.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Amount Measure Ingredient -- Preparation

Method

-------- ------------ --------------------------------

6 Each Chicken breasts

1/2 Cup Onion -- chopped

1/2 Cup Celery -- chopped

3 Tablespoons Butter

3 Tablespoons White wine -- dry

7 1/2 Ounces Crabmeat -- flaked

1/2 Cup Herb stuffing mix

2 Tablespoons All-purpose flour

1/2 Teaspoon Paprika

1 Package Hollandaise sauce mix

3/4 Cup Milk

2 Tablespoons White wine -- dry

1/2 Cup Swiss cheese -- shredded

Salt

Pepper

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little

salt and pepper. Cook onion and celery in 3T butter until tender.

Remove from heat; add 3T wine, the crab and stuffing mix, and toss.

Divide mixture among breasts. Roll up and secure. Combine flour,

paprika. Coat chicken. Place in 11" X 7" X 2" baking dish, drizzle

with

2T melted butter.

Bake uncovered in 375 degree oven for 1 hour. Transfer to platter.

Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add

remaining wine and cheese. Stir until cheese melts. Serve over

chicken.

From: Mrs. Robert F. Lewis

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Taste Of Home Magazine Dec./Jan. 99

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped celery

1 cup chopped onion

2/3 cup dried cranberries

1/2 cup plus 2 tablespoons butter or margarine --

divided

1 clove garlic -- minced

3 cups herb-seasoned stuffing croutons

1 cup corn bread stuffing or crumbled corn bread

2 cups chicken broth

1 roasting chicken {5 to 7 pounds}

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon poultry seasoning

1/4 teaspoon rubbed sage

In a skillet, saute celery, onion and cranberries in 1/2 cup of butter

until

tender. Stir in garlic, stuffing, and enough broth to moisten; set

aside.

Place chicken with breast side up on a rack in a roasting pan. Combine

salt,

pepper, poultry seasoning and sage; sprinkle over inside and outside

of

chicken. Loosely stuff with cranberry mixture. Melt remaining butter;

brush

over chicken. Bake, uncovered, at 350 degrees for 2 1/2 to 3 hours or

until

juices run clear and a meat thermometer reads 180 degrees for the

chicken and

165 degrees for the stuffing, basting occasionally.

NOTE: Stuffing may be baked separately in a greased 1 1/2-quart baking

dish.

Cover and bake at 350 degrees for 40 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By :The Best Of Food Digest

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Skinless, Boneless Chicken Breast Halves

1 Package (8 Oz.) Cream Cheese

1/2 Cup Chopped Cooked Spinach -- drained

1 Small Clove Garlic -- minced

1/8 Teaspoon Ground Nutmeg

Salt And Freshly Ground Pepper To Taste

1 Large Egg -- beaten with 1 teaspoon water

1/3 Cup Unseasoned Dry Bread Crumbs

3 Tablespoons Butter -- melted

Heat the oven to 375. Flatten the chicken between sheets of plastic

wrap to a

uniform 1/4 inch thickness. In a large bowl, beat the cream cheese

with the

spinach, garlic, nutmeg, salt, and pepper until combined. Spoon an

equal amount

of the mixture across the narrow end of each breast. Roll jelly-roll

style and

secure with toothpicks. Dip in the egg, then roll in the crumbs, and

shake off

excess. In a baking dish, arrange the chicken in one layer, seam side

down.

Drizzle with the butter. Bake 25-30 minutes until golden. Remove to a

platter

and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 2 servings

2 Cornish Game Hens

Salt, Pepper, And Nutmeg --

To Taste

4 oz Cream Cheese

1 tb Fresh Herbs

2 tb Margarine

Soak clay pot, top and bottom, in cold water for 15 minutes. Drain.

Rinse hens, pat dry; reserve giblets for another use. Sprinkle hens

with salt, pepper and nutmeg.

Mix herbs in cream cheese to taste. Place half of mixture inside

each hen. Place hens, breast side up in cooker. Drizzle with

margarine.

Place cooker in cold oven. Set oven to 450 degrees. Bake until

beans are tender and light brown, about 1 1/4 hours. Remove cover;

bake about 10 more minutes, until brown. (Don't open frequently.)

Serve with cooking juices over hens.

Recipe By : Teresa

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb boneless,skinless chicken breasts

1 tsp dried rosemary leaves

1/2 tsp dried thyme leaves

s & gr black pepper to taste

2 T butter or margarine

2 T all-purpose flour

1/2 cup chopped green onion

1/4 to 1/2 tsp grated lemon peel

1 cup condensed chicken broth

1 cup (1/2 pt) light cream

2 T chopped fresh or 1 tsp dried basil leaves 6 cups (12 oz) San

Giorgio

Farfalle (bow ties), uncooked

On both sides of chicken, sprinkle rosemary, thyme, salt & pepper;

grill or

broil, about 6 min on each side or until done. Slice chicken into thin

strips.

Meanwhile, in med saucepan, over medium heat, melt butter; add flour,

green

onion and lemon peel.

Cook 1 min, stirring constantly.

Stir in broth, light cream and basil; cook, stirring frequently until

sauce

boils & thickens.

Add chicken, heat through.

Meanwhile, cook pasta according to pkg directions; drain. Toss hot

pasta &

sauce; serve immediately. 4 to 6 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 slices bacon

3/4 c. chopped onion

1/2 c. chopped celery

1/4 c. chopped green pepper

1 (4 oz.) can mushrooms

1 can condensed cream of celery soup

1 c. dairy sour cream

1/2 c. shredded cheddar or American cheese

3 c. cut up cooked turkey or chicken

1/4 tsp. salt

1/8 tsp. pepper

2 c. Bisquick baking mix

1/2 c. milk

2 eggs

Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in

10"

skillet until

crisp; remove from skillet and crumble. Cook and stir onion, celery,

green

pepper and

mushrooms in bacon fat until tender; drain if necessary. Stir in soup,

sour

cream, turkey,

salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix

remaining ingredients

just until moistened; spread over turkey mixture. Bake, uncovered

until

golden brown, 30 to

35 minutes.

Serves 6 to 8.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 Servings

30 g Butter

1 md Onion, finely chopped

1 kg Pork and veal mince

8 sl Stale white bread

Milk

1 Bay leaf, crumbled

1 ts Oregano

1 tb Parsley, finely chopped

2 Hard boiled eggs, chopped

3 tb Pitted Greek olives, chopped

300 g Mango flesh, peeled and

-chopped

Salt and pepper

3 Eggs, tightly beaten.

Next time I'm confronted with a hollow turkey it gets

filled up with this one. This unusual combination of

flavours comes from Argentina. The original recipe

includes fresh peaches but substituting ripe mango is

an improvement.

Melt the butter and cook the onion gently until it is

transparent. Add the minced meat and cook until it

changes colour, breaking up lumps with a fork. Take

off the stove.

Soak the bread in milk, squeeze out and break up. Mix

with the onion-meat mixture. Then add the herbs,

eggs, olives, peaches, seasonings and eggs. Blend well.

From "Raw Materials" by Meryl Constance, Sydney

Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

POTATO MASH:-

500g potatoes, peeled and cubed

3 cloves garlic

25g butter

salt and pepper to taste

CHICKEN LIVERS:-

1 cup coarse fresh breadcrumbs

1 tsp oregano

salt and pepper to taste

400g chicken livers

1 egg lightly beaten

25g butter

SPICY ORANGE SAUCE :-

3/4 cup orange juice

1/2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground coriander

salt and pepper to taste

To make the garlic mash:-

Boil the potatoes and peeled garlic until the potatoes are tender.

Drain well and mash with the butter. Divide into 4 or 6 equal portion

and form into cakes.

To prepare the chicken livers:-

Spread the breadcrumbs in a shallow microwave proof dish and cook

on HIGH 2 - 3 minutes until slightly crisp. Season with oregano, salt

and pepper.

Wash the livers and divide in half. Pat dry. Dip the livers in the

beaten egg the in the breadcrumbs to coat. Melt the butter in a large

frying pan. Pan fry the livers about 2 minutes each side, until they

are just cooked in the centre.

Meanwhile prepare the orange sauce. Bring all the sauce ingredients

to the boil in a saucepan. Simmer for 15 minutes.

To Serve:- Re-heat the potato cakes in the microwave or oven.

Place in the centre of 4 or 6 serving plates. Top with the crispy

chicken livers and serve with the sauce.

Cheers, Doreen

Doreen Randal, Wanganui. New Zealand.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 chicken, cut in pieces

1/4 cup flour

1 1/2 tsp. salt

2 tbsp. oil

1 (6 oz.) can lemonade, thawed and undiluted

3 tbsp. brown sugar

1 tbsp. vinegar

1/4 cup catsup

Combine flour and salt and coat chicken. Brown on all sides in hot

oil.

Put in crock pot. Stir lemonade concentrate, brown sugar, vinegar and

catsup. Mix well. Pour over chicken. Cover and cook on high 3 to 4

hours

or low for 6 to 8 hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 boneless, skinless chicken breast halves

1 can cream of chicken soup

8 ounces sour cream

1 tbsp flour

bacon slices

Wrap one uncooked bacon slice around each chicken piece and put them

in

the bottom of the crock pot. Mix the sour cream and undiluted cream

of

chicken soup and 1 tbsp. flour and pour over the chicken. Cook on low

about 6 hours. Serve over rice, noodles or mashed potatoes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is a very easy and good version, if you are not a purist.

2 Med Onions; peeled, sliced thin

3 lb Chicken; cut up

2 cup Garlic; minced

1 cup Tomatoes; 16 oz

1 cup Tomato sauce; 8 oz

1 tsp Salt

1/4 tsp Pepper

1 1/2 tsp Dried oregano; crushed

1/2 tsp Dried basil; crushed

1 Bay leaf

1/4 cup Dry white wine

Spaghetti; cooked

Place onions in slow cooker. On top of onions place chicken pieces,

garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover

pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken

with its sauce on spaghetti which you have prepared. Leisure Living

Guide to Slow Cooking. Judy Garnett/NC PJXG05A

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 chicken legs or 4 boneless chicken breasts

1-14

1/2 oz. can diced stewed tomatoes with onion and bell pepper (Del

Monte brand)

1 small can tomato sauce

1 large yellow onion thinly sliced

8 oz. fresh mushrooms thinly sliced

1/2 each yellow, red, and green bell peppers diced

1/4 cup water

1/4 cup white wine

2 Tbsp minced garlic

1 Tbsp Italian blend herbs

salt and pepper to taste

Mix everything except chicken together in crockpot, add chicken

making

sure its covered

Cover and cook 3-4 hours on high or 7-9 hours on low

Serve with cooked fetticine

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 medium chicken breasts

salt and pepper

paprika

1/2 cup dry white wine

1 can Cream of Mushroom soup

1/2 cup mushrooms, sliced

1 cup sour cream

1/4 cup flour

Lightly sprinkle chicken with salt, pepper, and paprika; place in

crockpot. Mix

wine, soup, and mushrooms until well combined; pour over chicken.

Cover and cook

on LOW for 8 hours. Mix sour cream and flour; pour over chicken.

Remove chicken

and stir in sour cream mixture; cook an additional 30 minutes. Serve

over rice

or noodles.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lb. chicken pieces

1 jar spaghetti sauce

dried oregano

garlic salt

onion powder

Put chicken pieces in crockpot; add spaghetti sauce; add spices, to

taste. Cover

and cook on LOW for 8-10 hours. Carefully remove chicken from crockpot

to a

serving platter (it's tender and will fall apart easily). Spoon

leftover liquid

into a bowl; serve with chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup cornflake crumbs

1 Tbsp. fresh chopped parsley

1/2 cup ranch salad dressing

1 tsp. water

1 lb. boneless, skinless chicken breasts, cut into thin strips

Preheat oven to 425º. In small bowl, combine cornflake crumbs and

parsley.

In separate bowl, combine ranch dressing and water. Dip chicken in

ranch

dressing, then in cornflake mixture; coating well. Lightly spray

baking pan

with non-stick cooking spray. Arrange chicken on pan. Bake at 425º

until

done, about 8 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

6 c Cubed Cuban bread

1 lb Chorizo sausage, skinned and

Coarsely chopped

2 Stalks celery, diced

1 lg Carrot, peeled and diced

1 Red bell pepper, small dice

1 Leek, white and light green

Parts only, finely chopped

4 Garlic cloves, minced

1 Poblano chile, seeded &

Minced (optional)

6 c Corn bread, cubed

3 tb Chopped fresh marjoram

3 tb Chopped fresh oregano

3 tb Chopped fresh Italian parsly

1 1/2 c Chicken stock/turkey stock

Salt and pepper

Preheat the oven to 300 degrees. Spread the cubed Cuban bread

on a

baking sheet and bake for about 15 minutes. (Do not overbake or

the

cubes will get hard.)

Heat a large heavy skillet over mdedium heat, and saute the

chorizo,

stirring occasionally, until crisp and lightly browned, about 10

minutes. Stir in the celery, carrot, bell pepper, leek, garlic and

chile. Saute until soft, about 5 minutes; stirring occasionally.

Combine the toasted bread cubes, cornbread cubes and chorizo

mixture

in a large bowl. Add the herbs and stock, and toss to combine

well.

Season to taste with salt and pepper and spoon into a casserole.

Serve immediately or cover lightly and refrigerate up to 2 days or

freeze up to two weeks.

Source: Adapted from Chef Susan Ferry

Per serving: 428 calories, 19 g protein, 29 g carbohydrate, 26 g

fat,

55 percent calories as fat, 2.7 g fiber, 50 mg cholesterol, 930 mg

sodium

Miami Herald Food Section, 20 November 1997

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : La Technique by Jacques Pepin

1. Using a 3 to 3 1/4 pound roasting chicken, remove the wings at the

second

joint and reserve. Lift up the skin of the neck to expose the flesh

and,

using the point of a small knife, follow the contour of the wishbone

to get it

loose.

2. Pull the wishbone out.

3. Place the chicken on its breast, and cut down the backbone to

expose the

meat.

4. Following the carcass with your knife, begin cutting the meat from

the

bone. Cut the joint at the shoulder. Cut on top and around the

breastbone

and on the other side. This is not really complicated; you simply

separate

the meat from the bone as you go. Do not worry about the leg,

shoulder, and

wing bones.

5. Remove the carcass in one piece.

6. Cut around the bone of the thigh to free it of meat. Holding the

tip in

one hand, scrape with your knife, "pushing" the meat from the bone.

Separate

the thighbone at the joint between the thigh and drumstick. The

drumstick

bone is left in.

7. With a large knife, cut the tip of the drumstick and...

8. "push" the flesh back to expose the bone.

9. Cut the tip of the wing bones.

10. You will notice that there are 2 fillets loose on the breast.

Pull them

off and position them lower than the breast, where there is no meat on

the

skin. Most of the surface should be lined with meat.

Kurt Lucas

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 onion -- chopped

2 stalks celery -- chopped

1 cup ham -- finely diced

1 cup cooked chicken -- diced

1/2 cup pork sausage -- bulk

1 16 oz. packa herb seasoned stuffing mix

4 egg -- lightly beaten

1 teaspoon sage leaf -- crumbled

1/4 teaspoon pepper

1/4 teaspoon thyme

1/4 teaspoon mace

1/4 teaspoon marjoram

1 teaspoon salt

1/2 cup chicken broth -- canned

Saute onions and celery in butter for 10 minutes. Add ham, chicken,

and

crumbled sausage; cook 5 minutes. Pour over stuffing mix. Add

everything else

and stir to mix and moisten.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 Servings

12 lb Turkey

2 lb Mixed dried fruit

1 c Golden raisins

4 ea Granny Smith apples,

4 ea Oranges, juice from

1 cn (92.5 oz) chiles chipotles

3 c Tequila

3 c Grand Marnier

2 ea Sticks unsalted butter

-cut into 1-inch wedges

Preheat oven to 325~F. Rinse turkey and pat dry inside and out.

Set

aside. Combine dried fruit, raisins, and apples in a medium-size

bowl. Put orange juice and chiles (with sauce that clings to them)

into a blender or food processor and process for 1 minute. Add 1

cup

each of tequila and Grand Marnier, then pour the mixture over the

fruit and let rest 15 minutes. Drain the fruit, reserving the liquid.

Cut half the butter into 1/2-inch pieces and combine with the fruit.

Stuff cavity of the turkey with most of the fruit. Place the turkey

in a roasting bag, arrange remaining fruit on top of the bird and

pour reserved orange juice-liquor mix over it. Combine remaining

tequila and Grand Marnier. Have ready a basting syringe fitted

with a

metal injection nozzle and inject the mixture all over the turkey.

Melt remaining butter and carefully pour over the turkey in the

roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam

escape. Place in a roasting pan and roast for 2 1/2 hours. Every

30

minutes open bag (being careful to shield your face from steam)

and

inject more liquor, eventually using it up. When ready to serve, slit

open bag, arrange turkey on a platter, and scoop out the fruit

stuffing. Place all the fruit in a serving bowl. Strain the juices

that have accumulated in the bag, skim off any fat, and serve in a

gravy boat. Serves 8 to 10

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients:

1 can Pork and beans (16 oz)

4 Chicken pieces

1/4 c Catsup

2 ts Onion,instant minced

1/4 ts Soy sauce

1/4 c Brown sugar

Instructions:

1. Place beans in a 2-quart casserole; top with

chicken.

2. Mix together remaining ingredients; pour over

chicken and beans. 3. Cover and

bake in preheated 325 deg.F. oven for 1 3/4

hours.

Yield: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 boneless chicken breasts, pounded to 1/2 inch thickness

egg[1] & milk[1/2 cup] mixture for dipping

Italian Seasoned Bread Crumbs

8 slices mozzarella cheese, or more

1 jar (16 oz) spaghetti sauce

Parmesan cheese

Dip the chicken breasts in milk/egg mixture and then in bread crumbs.

Brown on both sides until golden. Set aside in baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken

breast.

Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with

Parmesan cheese, and a little more mozzarella (there is never enough

mozzarella!!) and bake 30 min or until bubbly. Serve with garlic bread

and a nice green salad

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Best Of Food Digest-Reader's Digest

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can Campbell's(r) Condensed Cream Of Broccoli

Soup

1 can Campbell's(r) Condensed Cream Of Potato

Soup

2/3 cup milk

1/2 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups cubed cooked chicken or turkey

2 cups frozen mixed vegetables

1 package {4 1/2 oz.} refrigerated biscuits

1. Heat the oven to 400 degrees.

2. In a shallow 2-quart baking dish, mix the soups, milk, poultry

seasoning,

pepper, chicken, and vegetables.

3. Bake 25 minutes or until hot. Stir.

4. Arrange the biscuits over the chicken mixture. Bake 10 minutes or

until the

biscuits are golden.

5. Spoon onto warm plates and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

4 tablespoon margarine

4 tablespoon olive oil

1 whole chicken

1 quart tomatoes

2 garlic cloves -- minced

1 1/2 teaspoon basil

1 1/2 teaspoon oregano

1 1/2 cup dry white wine

salt -- to taste

black pepper -- to taste

Instructions:

Use a large, heavy pot to saute the onions and garlic in the margarine

and olive o

l. Add the cut-up chicken and brown on all sides.

Add remaining ingredients and simmer, covered, for 30 minutes or

more until juices

run clear from chicken. Serve over buttered broad noodles if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 skinless boneless chicken breast halves

1 10 3/4 ounce mushroom soup

1 10 3/4 ounce cream of chicken soup

1 package Stovetop stuffing

1 stick butter -- melted

Place breasts in a big baking dish. Combine soups and pour over

chicken.

Sprinkle stuffing mix on top and drizzle with melted butter.

Refrigerate

overnight. When ready to serve, bake at 350F for one hour.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 chicken thighs

4 chicken drum sticks

4 chicken wings

Essence

1/2 cup flour

1/4 cup olive oil

1 cup chopped onions

Salt

Freshly ground black pepper

2 cups sliced shiitake mushrooms, cleaned and stemmed

2 tablespoons chopped garlic

1/2 cup dry white wine

1 cup chopped fresh tomatoes, peeled and seeded

1 cup tomato sauce

1 cup chicken stock

Pinch of crushed red pepper

1 bay leaf

2 sprigs of fresh thyme

1 tablespoon chiffonade basil

1/2 pound cooked fettuccine or spaghetti

4 ounces grated Parmigiano-Reggiano cheese

1 tablespoon finely chopped fresh parsley leaves

Season the chicken with Essence. Season the flour with Essence. Dredge

the

chicken in the seasoned flour, coating completely. In a large Dutch

oven, over

medium-high heat, add the oil. When the oil is hot, add the chicken

and brown

for 2 to 3 minutes on each side. Remove the chicken and set aside. Add

the

onions. Season with salt and pepper. Sauté for 2 minutes. Add the

mushrooms and

garlic. Season with salt and pepper. Continue to sauté for 2 minutes.

Stir in

the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a

boil. Stir

in the red pepper, bay leaf, thyme and basil. Add the chicken back to

the

mixture. Reduce the heat to medium and cover. Simmer for 1 hour or

until tender.

Serve over pasta. Garnish with cheese and parsley.

Yields: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 c flour

2/3 c light molasses

1 tsp salt

1/4 tsp pepper

2-1/2-3 lb frier chicken

1 tbs prepared mustard

2 tbs oil

1 tbs cider vinegar

1 can (8 oz) Sliced pineapple

1 can (16 oz) sweet potatoes, drained

Combine flour, salt and pepper. Coat chicken pieces in flour mixture.

Brown in hot oil.

Drain pineapple, reserving juice. Combine juice, molasses, mustard,

and vinegar, mix well.

Place chicken in dutch oven, arrange potatoes around chicken.

Brush with half of the sauce.

Cover and bake at 350 for 30 minutes. Top with pineapple,

brush with remaining sauce, cook 30 min more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients

24 chicken wing/drumsticks

1/2 cup orange juice

1/4 cup lemon juice

1/4 cup oil

1/4 cup Salsa Lizano

1 packet Sazon Goya

1/4 cup ketchup

1/4 cup finely chopped onion

1/4 cup finely chopped cilantro

3 cloves garlic finely chopped

1/4 teaspoon salt

1/4 teaspoon ground white pepper

Preparation

Combine all the ingredients. Place chicken in a plastic bag or glass

bowl.

Pour mixture

over chicken. Seal or cover. Refrigerate and marinate overnight.

Preheat oven to 375° F. Drain the marinade and discard. Place

drumsticks

in a baking

dish and bake for 30 minutes, turn and continue baking on additional

20

minutes or until

golden brown. Serves 8-10.

SPICY SALSA

2 cups chopped tomatoes

1/2 cup finely chopped onion

1/4 cup finely chopped cilantro

1/4 cup Salsa Lizano

2 clove garlic finely chopped

1/4 cup finely chopped green pepper

1 - 2 finely chopped jalapeño

2 teaspoon crushed oregano

1 stalk celery finely chopped

1 teaspoon crushed sweet basil

1 teaspoon salt

1 teaspoon white pepper

Preparation

A few hours before serving, combine all the ingredients in a glass

bowl. Mix

well.

Refrigerate for 1 - 2 hours before serving. Simple and Easy. Serve

with

tortilla chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 1/2 lb chicken wings - separated

5 Tbsp Louisiana Hot Sauce

2 Tbsp vegetable oil

1 Tbsp white vinegar

1/4 tsp garlic powder

These screaming hot chicken wings are easy to prepare, and can be made

hot, hotter and scorching hot by adding more hot sauce. Enjoy these

wings with celery sticks and Cool Cucumber Dip to help extinguish any

"fires."

NOTE: The recipe actually calls for 3 to 5 Tbsp of Louisiana hot

sauce. Use your own discretion.

Set oven to "broil" and place rack 6" from the element. In a medium

sized mixing bowl combine hot sauce, oil, vinegar and garlic powder.

Place chicken wings on a broiling pan. Using a pastry brush, coat the

wings with the sauce mixture. Broil the wings for 7 minutes on one

side before turning them over and broiling for another 7 minutes.

You can also cook these wings over the BBQ. Cook wings for the same

amount of time over medium high heat. Be sure to preheat the BBQ and

brush the grill with oil to prevent sticking.

Serves 2 - 4

Calgary Co-op advertising flyer Nov. 18-24, 1991

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Heartland Cooking Crockery Favorites {Frances Towner

Giedt}

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds chicken -- cut into pieces

Salt and pepper -- to taste

1 tablespoon vegetable or canola oil

2 tablespoons butter or margarine

2 cloves garlic -- minced

2 1/2 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon dried thyme -- crumbled

1/2 teaspoon dried tarragon -- crumbled

4 medium carrots -- peeled and cut into

-- 2 inch pieces

2 medium yellow onions -- chopped

1 large bay leaf

1/2 cup half-and-half

1 10 oz. pkg. frozen green peas -- thawed

1. Rinse chicken and pat dry. Discard giblets and neck or reserve for

other

use. Season chicken with salt and pepper. In a large skillet, brown

chicken in

oil over medium-high heat until golden, about 5 minutes per side.

Transfer

chicken to a slow cooker.

2. Add butter to same skillet and reduce heat to low. Add garlic and

saute for

2 minutes. Stir in flour and cook for 1 minute. Whisk in stock. Stir

in thyme

and tarragon.

3. Add carrots, onions, and leeks to the slow cooker. Pour stock

mixture over

all. Add bay leaf. Do not stir. Cover and cook on Low for 6 to 8 hours

or on

High for 2 1/4 to 2 3/4 hours. If cooking on High, stir once during

last half

hour of cooking.

4. If cooking on Low, change setting to High. Stir in half-and-half

and green

peas. Cover and cook for another 15 minutes, until peas are heated

through.

5. To serve, discard bay leaf. Arrange chicken and vegetables on a

serving

platter and spoon sauce over top.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

2 3 Lb Fryers, Cleaned Instructions)

3 Cups Flour 3 Tbls Used Seasoned

Flour,

1 1/2 tsp Salt (See

Instructions)

3 tsp Black Pepper, Ground - Chicken Cracklings,

- Butter (See Instructions)

CREAM GRAVY: 1 1/2 Cups Cold Milk

3 Tbls Used Cooking Oil, (See

Cut the chicken into serving size pieces.

Pat dry with paper towels.

Season the flour with salt and pepper.

Dredge the chicken pieces in the seasoned flour.

Heat equal parts of cooking oil and butter to a depth of 1" and a

temperature

of 375 degrees in an electric frying pan or skillet.

Add the chicken pieces (don't crowd them in the pan).

Cook on one side until brown.

Turn the chicken pieces over.

Cover the pan.

Cook an additional 15 to 20 minutes.

Uncover.

Fry until crisp, turning one more time.

Remove from the pan.

Drain on paper towels.

Remove all but the specified amount of oil from the pan.

Stir in the specified amount of left over seasoned flour from dredging

the

chicken.

Scrape up all the browned bit (cracklings) from the bottom of the pan.

Cook, stirring for 2 minutes to make a roux.

Add the cold milk.

Cook at 325 degrees, stirring, until thickened.

Correct seasonings.

Serve the chicken topped with the gravy.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 ea Whole pitted prunes

1/2 c Dried currants

1 c Raisins

24 ea Dried apricot halves

1/4 c Bourbon

3 ea Tart cooking apples,

1 x Unpeeled, cored and chopped

3 ea Large onions, peeled and dic

3 ea Celery ribs, diced

4 T Melted butter

2/3 c Whole macadamia nuts

2/3 c Whole cashews

1 c Unsalted walnut pieces

2 c Whole raw cranberries

1 t Ground cloves

1/4 t Cayenne pepper

1 t Ground ginger

1 t Dried chervil leaves

1 t Finely minced fresh parsley

2 t Salt

1/4 t Freshly ground black pepper

2 ea Eggs, slightly beated

Put the prunes, currants, raisins, and apricot halves in a bowl and

pour the bourbon over the fruit. Cover bowl and soak overnight.

If you are using salted macadamia nuts and salted cashews, put them

in

a strainer and remove salt by rinsing them under cold water. Dry on

paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the

nuts. Toast them, stirring constantly, until golden.

Combine the apples, onions, and celery in a large skillet along with

the butter. Cook the mixture over moderate heat, stirring

occasionally, until the onions are soft and celery is tender, about

11

minutes.

Transfer the onion mixture to a large mixing bowl. Add the

macerated

fruit and all remaining ingredients. Gently mix the stuffing with 2

large spoons until evenly blended. Set aside the stuffing while you

prepare the turkey for roasting. Stuff turkey 3/4 full and roast

according to size. (for a 20 lb. turkey, approx. 9 cups)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Best Of Food Digest-Reader's Digest

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small onion -- finely chopped

1 envelope Lipton(r) Recipe Secrets(r) Savory Herb with

Garlic Soup Mix

2 tablespoons olive oil

2 tablespoons lemon juice

3 pounds chicken -- cut into pieces

1. In a large resealable plastic bag or a non-metal baking dish,

combine the

onion, soup mix, oil, and juice. Add the chicken, turning to coat

evenly.

Marinate in the refrigerator for 2 hours.

2. Heat the oven to 350 degrees.

3. Transfer the chicken and marinade to a 13x9-inch baking or roasting

pan or

leave in the baking dish. Bake the chicken, uncovered, basting

occasionally,

40 minutes or until done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This chicken cooks quickly because it is cut into small pieces. And

because

the pieces are small, all surfaces become enticingly crisp and golden.

To

add to the dish's appeal, some of the garlic caramelizes. If you've

been

invited to a potluck dinner, take this. It'll knock their socks off.

INGREDIENTS:

-- 1 chicken, around 3 1/2 pounds (free-range preferred)

-- 1 1/2 teaspoons sea salt or kosher salt

-- 1/2 cup light olive oil (not extra virgin)

-- 1 head garlic, separated into cloves (unpeeled), lightly crushed

-- 2 garlic cloves, minced

-- 1 teaspoon sherry vinegar

-- 1 tablespoon dry white wine

-- 1 tablespoon water

INSTRUCTIONS: Trim off and discard excess fat on chicken. Cut off the

wings, then cut each wing in half. Trim off and discard the wing tips.

Cut

the chicken into quarters. Using a sharp knife or poultry shears, cut

each

quarter into 2- inch pieces. Place the pieces in a glass dish and

sprinkle

salt on all sides. Refrigerate for 30 minutes. Heat the olive oil in a

heavy skillet.

Pat the chicken dry with paper towels. Add the chicken and unpeeled

garlic

cloves to the skillet (don't crowd the pan; fry in batches, if

necessary).

Fry over medium- high heat, turning the pieces frequently, until

nicely

browned. This will take about 15 to 18 minutes. Breast pieces need

less

time. Drain on several thicknesses of paper towels. Discard the garlic

cloves and the oil in the pan. Add the minced garlic, vinegar, wine

and

water to the pan; bring to a simmer. Return the chicken pieces to the

pan

and turn to coat with the mixture. When no liquid remains (this takes

just

2 or 3 minutes), remove the chicken.

Serves 4. Note: Good night, Dr. Shahinian, wherever you are.

PER SERVING: 340 calories, 34 g protein, 1 g carbohydrate, 22 g fat (5

g

saturated), 109 mg cholesterol, 98 mg sodium, 0 g fiber.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each Chicken breast halves -- skinned and boned

60 milliliters Garlic -- minced or squeezed

a press

1/3 cup Minced sun-dried tomatoes -- reconstituted

1/2 cup Minced marinated artichoke -- hearts

1/4 cup Minced black olives

2 tablespoons Minced onion

1/4 cup Minced green bell pepper

1/2 teaspoon Dried basil

1/4 teaspoon Freshly ground pepper

3 cups Tomato sauce

1/2 cup Shredded fontina cheese

1 tablespoon Grated parmesan cheese

Chopped fresh parsley for -- garnish

SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN

#1-55867-108-0. MM format by Ursula R. Taylor. Rinse chicken and pat

dry.

In a medium bowl, combine garlic, sun-dried tomatoes, artichoke

hearts,

olives, onion, green peppers, basil and pepper. Mix thoroughly.

Place 4

chicken breasts in an ovenproof casserole. Spread 1/4 of mixture on

top

of each breast. Cover each breast with another chicken breast. Spoon

the

tomato sauce on top of chicken and sprinkle with fontina and Parmesan

cheeses. Bake uncovered in a preheated 375~ oven for 40 minutes.

Garnish

with parsley and serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This makes fabulous leftovers for burritos, tostada salads and soups.

INGREDIENTS:

-- 1 (4-pound) chicken, trimmed of excess skin and fat

-- 1 tablespoon minced garlic

-- 1 tablespoon sea salt or kosher salt

-- 1/4 teaspoon Bijol (see note) or turmeric

-- 1 1/2 teaspoons smokey-sweet Spanish paprika (see note), or regular

paprika

-- 1 tablespoon Greek oregano

-- 1/2 teaspoon dill weed

-- 1/2 teaspoon freshly ground pepper

-- 1 tablespoon olive oil

-- 1/2 cup water or wine, if necessary

INSTRUCTIONS: Preheat the oven to 375 degrees.

Rinse the chicken under cold running water; pat dry with paper towels.

Combine the garlic, salt, Bijol, paprika, oregano, dill and pepper.

Carefully slide your fingers under the breast skin and down as far as

possible toward the thighs. Use a wooden spoon to press some of the

garlic-herb mixture under the skin and onto the chicken meat. Rub some

of

the paste inside the cavity of the chicken. Spread the rest of the

paste

over the entire surface of chicken. Place the chicken in a small

roasting

pan. Drizzle olive oil over the bird. Cover the pan and chicken with

aluminum foil and place in the oven.

Roast for 1 hour. Increase oven temperature to 425 degrees and roast

for 30

minutes longer. The chicken should be golden brown. If the juices are

browning too quickly in the bottom of roasting pan, add the water or

wine.

Remove the chicken from the oven and let rest for 10 minutes before

carving.

Serves 4.

Note: Bijol is a condiment powder used by Latino cooks to add a golden

color to foods. It may be found in Central American and Mexican

markets.

Spanish paprika is my new secret ingredient, right up there with

chipotle

chiles. It is sweet, spicy and very smokey. If you cannot locate it in

your

neighborhood, it may be ordered from Zingerman's Mail Order in Ann

Arbor,

Mich. Call (888) 636-8162.

PER SERVING: 310 calories, 34 g protein, 0 g carbohydrate, 18 g fat (5

g

saturated), 109 mg cholesterol, 631 mg sodium, 0 g fiber.

(c)1999 San Francisco Chronicle Page 3/ZZ3

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 whole turkey (10 to 12 pounds)

6 to 8 garlic cloves

2 large lemons, halved

2 teaspoons dried rosemary, crushed

1 teaspoon rubbed sage

Cut six to eight small slits in turkey skin insert garlic between the

skin

and meat. Squeeze two lemon halves inside the turkey and leave them

inside.

Squeeze remaining lemon over outside of turkey. Spray the turkey with

nonstick cooking spray; sprinkle with rosemary and sage.

Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1

hour.

Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer

reads

185'F. Yield: 8-10 servings.

Diabetic Exchanges: One serving (4 ounces of

white meat without skin) equals 4 very lean meat; also, 144 calories,

57 mg

sodium, 88 mg cholesterol, trace carbohydrate, 31 gm protein,

1 gm fat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup margarine

1 cup lemon juice

2 envelopes garlic salad dressing mix

2 fryer chickens, split

Melt margarine in small saucepan; blend in lemon juice and salad

dressing mix.

Let cool. Cover and refrigerate until about an hour before using.

Put

chicken on grill, skin side up so it is 6-inches from heat. Grill for

1 hour

turning every 15 minutes. Basting with sauce occasionally. Serve

chicken

with sauce. *NOTE: Sauce is at its most flavorful when made a day or

so

ahead of time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Siam Oriental Restaraunt

as prepared by Chef Paul Kaewprasart

1/2 cup cornstarch

1/4 cup water

1 1/2 tsp minced garlic

1 1/2 tsp minced ginger

3 pounds dark deboned chicken meat

cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1 1/2 cups hot chicken broth

1 tsp M.S.G. (optional)

1 egg

1 cup cornstarch

1 cup salad oil

2 cups scallions, diced

16 small dried hot peppers

Sauce: Mix cornstarch and water together. Add garlic, ginger, sugar,

soy

sauce, vinegar and wine. Then add chicken broth

and M.S.G. and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add

cornstarch until chicken is coated evenly. Add oil to

help separate chicken pieces. Divide chicken into small quantities and

deep-fry at 350 degrees until crispy. Drain on a paper

towel.

Place a small amount of oil in wok and heat until wok is hot. Add

scallions and peppers and stir-fry briefly. Stir sauce; add

to wok. Place chicken in sauce and cook until sauce thickens. Add

either

cornstarch or water as needed. Serve with rice.

Serves 6 - 8.

Source: From "A Taste Of Columbus" Volume III

Favorite recipes from leading Central Ohio Restaraunts.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole chicken breasts

salt

black pepper

paprika

1 egg yolk

1 1/2 cup honey

1 1/4 cup rum

1 1/2 cup chicken stock

2 cloves garlic -- crushed

1 1/4 cup preserved ginger -- chopped

1 1/4 teaspoon nutmeg

Instructions:

Season chicken with salt, pepper, and paprika to taste and place in

shallow roasti

g pan. Beat egg yolk until light. Add honey, rum, and chicken stock.

Stir in garlic, gi

ger, and nutmeg. Pour over chicken. Bake at 375 degrees for 45 to 60

minutes, basting e

ery 15 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 chicken breast halves -- skin, bone, 3/4"

-- cubes, up to 6

1 bunch green onions -- 1/2" slice

1 8 ounces can crushed pineapple w/juice

1 tablespoon crystallized ginger -- chop fine

2 tablespoons lemon juice

2 tablespoons soy sauce

3 tablespoons brown sugar or honey

1/2 teaspoon garlic powder

Combine all ingredients in the crockpot; cover and

cook on LOW for 6 to 8 hours. Serve over rice or flat

noodles.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :100 minutes

Origin :Jo Anne Merrill

Ingredients:

1 whole chicken

1 lemon

2 tablespoon margarine

2 garlic cloves -- Minced

apple ginger chutney *

Instructions:

1. Remove giblets from inside roasting chicken and reserve for other

uses. Wash an

pat dry chicken. Place an apple and an onion (quartered) inside

chicken if you prefer.

Tie wings and legs in place with twine or unwaxed dental floss. Place

chicken on rack i

a roasting pan. Rub the skin with a lemon half and then brush with

melted margarine. U

salted butter is best if you prefer.

2. Combine 1/2 cup chutney and garlic in a small bowl. Brush

chicken with this mix

ure.

3. Roast in 375-degree oven for 70-80 minutes. Baste the chicken

frequently with t

e chutney and juices in the pan. Meat thermometer should register 190

degrees when done

Leg will move easily and feel very soft when pressed.

Serve roast chicken warm or at room temperature. Delicious as

leftovers for sandwi

hes. Substitute turkey breast for the chicken if preferred.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 1 Servings

1 c Dried apricots; diced

1 1/2 c Grand Marnier

4 c Chicken broth

2 c Celery; coarsely chopped

1 Yellow onion; chopped

1 lb Turkey sausage

1 lb Herb stuffing mix

1 c Apple pieces; slivered

1/2 ts Dried thyme

Fresh ground balck pepper

Place apricots and 1 cup Grand Marnier in a small

saucepan, and heat to boiling. Remove from the heat

and set aside. Heat chicken broth to boiling. add

celery and onion. Simmer 20 minutes or until tender.

Cook the sausage in the microwave oven and chop fine.

In a large mixing bowl, combine stuffing mix, apricots

with liquid, sausage, slivered apples, onion, celery

and broth. Stir to combine. Add remaining Grand

Marnier. Stir well to moisten stuffing. Season with

thyme and pepper to taste. Makes enough for 21-24

pound turkey.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Sara Ellison

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cornbread:

2 cups self-rising cornmeal

1 cup self-rising flour

1 teaspoon baking powder

2 teaspoons sugar

2 eggs -- beaten

3 tablespoons oil or melted shortening

2 cups milk or buttermilk -- * see note

Dressing:

3 celery stalks -- chopped

1 large onion -- chopped

2 tablespoons butter or margarine

1/4 pound saltine crackers -- broken

2 1/2 cups hot chicken broth (or 3 cups, if needed)

2 eggs -- beaten

1/2 teaspoon salt OR 2 chicken boullion cubes added

to hot chicken broth

1/2 teaspoon black pepper -- (or more, to taste)

1. For Cornbread: Mix all ingredients and place in a well-greased 10"

pan that has been heated in a 450 degree oven (about 4 minutes) till

hot. Bake at 450 degrees about 30 or 35 minutes or until lightly

browned. Cool;

crumble cornbread into a large bowl.

2. For Dressing: Saute celery and onion in butter until tender.

Combine cornbread, crackers, sauteed vegetables, and remaining

ingredients, mixing well. If the dressing doesn't seem moist enough,

add some hot milk - ab

out 1 cup. Spoon into a lightly greased 13x9x2-inch baking pan or

casserole dish. Bake at 450 degrees for 25 to 30 minutes until

lightly

browned. (For Pyrex dishes bake at 375 or 400 degrees.)

--Make this with turkey at Christmas or Thanksgiving and use Grandma's

Gravy (recipe in this cookbook).

NOTES : * Grandma uses buttermilk.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Barbara Lyne

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion

1 1/2 lb Jimmy Dean ground pork sausage w/sage

1 1/2 to 2 cups celery

1/2 bunch parsley

2 bags dry seasoned dressing bread (Mrs. Cubbisons )

1 cup milk

Brown pork sausage and drain. Chop onion, celery, and parsley. Mix

together in large bowl. Add stuffing and milk. May need to add more

milk. Mixture should be just moist. Add salt and pepper to taste.

Put into 13x9-inch glass or metal dish. Pat firm into dish. Bake at

350 F for 1 hour.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup chopped green pepper

1 cup chopped onion

1/2 cup margarine

2 cans cream chicken soup

1 can cream mushroom soup

1 10 oz. can Ro-tel tomatoes with green chilles

1- 2 lbs chicken stewed with 1 bay leaf salt & pepper, boned and

skinned

12 soft corn tortillas, torn into bite size peices

1 1/c cups shredded sharp cheddar

After stewing chicken cut into bite size pieces. In large saucepan,

cook

green pepper and onion in margarine till tender. Stir in soups and

Ro-tel

tomatoes. In a 3 qt. shallow baking dish 9x13x2 arrange 3 alternate

layers

of tortillas, chicken, soup mixture, and cheese ending with a topping

of

cheese. Bake at 325 F. for 40 minutes till hot and bubbly and the

cheese is

brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

2 t Vegetab;e po;

4 Chicken leg quarters

1 Jar (12 oz) chicken gravy

1/4 c Dry white wine

2 t Lemon juice

1 Can (2 1/2 oz) sliced black

Olives

1 t Oregano

1 Package (4 oz) crumbled

Feta cheese

In a large skillet, heat oil over medium-high heat. Add chicken and

cook 4 to 5 minutes on each side, or until browned, drain. Reduce

heat to medium-low, cover and 25 to 30 minutes, or until chicken is

no longer pink inside.

Weird that they never said when to add the rest of the stuff but I

guess I would add it during the 30 minute simmering time right?

From Mr. Food Magazine typed by jessann

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

picante sauce

Italian salad dressing

Boneless, skinless chicken breasts

Marinate chicken in equal parts of picante sauce and Italian dressing

for 1 to

2 hours. Remove chicken from marinad and grill until done, about 4 to

6

minutes per side, basting occasionally with marinade. If desired, top

each

piece of chicken with mozzarella cheese during the last minute of

cooking.

Heat remaining marinad to a boil. Simmer for 2 minutes. Serve over

chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 Lbs boneless chicken breast

GLAZE

1 cup Jim Beam Bourbon whiskey

1/2 cup Dark brown sugar

1 cup Ketchup

1/2 tsp. Hickory Liquid Smoke

2 tsp. Worcestershire sauce

1/4 cup White vinegar

1 tbs. Fresh lemon juice

4 Cloves garlic, minced

1/2 tsp. Dry mustard

Salt and pepper to taste

Combine Bourbon, sugar, ketchup,liquid smoke, sauce,

lemon juice, garlic, salt and pepper and brush chicken with thin

coating of glaze and place on grill. Continue to baste

while turning chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Bill Boggs' Corner Table, Food Network

Serving Size : 2 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ounces Chicken Breast -- Boned And Skinned

1 Egg

2 Ounces Heavy Cream -- Cold

3 Ounces Cremini Mushrooms

3 Ounces Portabella Mushrooms

3 Ounces Shitake Mushrooms

3 Ounces Button Mushrooms

1/2 Ounce Fine Herbs (Parsley, Tarragon, Chives,

Chervil)

1 Ounce Shallots -- Chopped

Salt -- To Taste

Pepper -- To Taste

Butter

For the chicken mousse: Puree chicken in a food processor until

smooth. Add

salt and pepper and the egg. Pulse just to combine and scrape the

sides. While

food processor is running, add cream gradually through the feed tube.

Chill

and reserve.

Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms

with

butter. When mushrooms are brown, add shallots and herbs. Remove from

the pan

and chill.

Fold together mushrooms and chicken.

Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile

of the

mushroom mixture. Roll the plastic into a log. Tie the ends with a

string and

tie into links. Poach in simmering water for 10 minutes. Shock the

links in

ice water. This can be done up to 3 days ahead.

To serve, remove the sausage from the plastic and grill, roast, or

smoke,

until it is hot throughout. Slice the sausage and serve it with a

tossed

salad.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

4 boneless skinless chicken breast halves

4 ham slices, extra lean

4 Swiss cheese slices -- very thin

1 1/4 cup all-purpose flour

1 dash salt

1 1/4 teaspoon black pepper -- fresh ground

1 1/4 teaspoon lemon pepper -- optional

1 1/2 cup soft bread crumbs

1 egg

2 1/2 tablespoon Canola oil -- or peanut

Instructions:

1. Skin the chicken breasts and pound to 1/4 inch between sheets of

waxed paper.

2. Lay one slice of fully cooked thin ham on chicken, then one

slice of very thin

wiss cheese. Roll up very carefully; secure with wet toothpicks or tie

twine around tig

tly. Unwaxed dental floss makes a good tie.

3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust

this over the chi

ken rolls lightly. Dip one at a time into the beaten egg. Roll in the

bread crumbs.

4. Heat the oil in a 9 or 10-inch heavy skillet with lid. Place

the chicken rolls

nto hot oil, seam side down. Saute about 10 minutes, turning carefully

once or twice.

5. Add 2 tablespoons of water or chicken broth, cover

immediately, and turn heat t

simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4

minutes, then careful

y remove the toothpicks or twine. Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :90 minutes

Origin :Jo Merrill

Ingredients:

4 pounds chicken -- *see note

1 yellow onions -- chopped

3 tablespoon margarine

3 3/4 cup ketchup

1 1/3 cup cider vinegar

3 tablespoon packed brown sugar

1 1/4 cup pineapple juice

1 1/2 cup pineapple chunks in juice

1 tablespoon Worcestershire sauce

2 teaspoons mustard

1 1/8 teaspoon black pepper

1 1/2 cup dried apricots -- minced

1 1/2 cup water

Instructions:

* Use whole chickens that you cut into pieces or use breast only. If

using breast only

ou may need to shorten cooking time by a few minutes.

1. In large heavy skillet, heat a small amount of oil and brown

chicken on all sid

s. Drain and place in a 13 x 9 x 2-inch pan.

2. In a saucepan, melt the margarine and saute the onions until

soft and transluce

t. Combine the remaining ingredients and bring to a boil. Simmer for

15 minutes, stirri

g occasionally. Pour this mixture over the chicken.

3. Bake in 350-degree oven for about 1 hour, basting

occasionally. Cover loosely w

th foil if necessary while cooking the last 30 minutes. Serve this

with any juices in p

n.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 cups uncooked instant rice

2 cups frozen Broccoli cuts

2 cups hot water

2 cans cream of chicken soup

3/4 tsp. dried basil leaves

1/2 tsp. salt

4 bone-in chicken breast halves

1) Heat oven to 350. Lightly grease 13x9-inch pan. In greased pan,

combine all

ingredients except chicken; mix well. Arrange chicken on top of

mixture.

2) Bake at 350 for 60 to 70 minutes or until chicken is fork tender

and juices

run clear.

4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Best Of Food Digest-Reader's Digest

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups hot mashed potatoes

1 cup shredded Cheddar cheese -- divided

1 can {4 1/2 oz.} French's(r) French Fried Onions

-- divided

1 1/2 cups cubed cooked chicken

1 10 oz. pkg. frozen mixed vegetables -- thawed and drained

1 can condensed cream of chicken soup

1/4 cup milk

1/2 teaspoon Durkee(r) Ground Mustard

1/4 teaspoon Durkee(r) Ground Black Pepper

1/4 teaspoon garlic powder

1. Heat the oven to 375 degrees.

2. In a medium bowl, combine the potatoes, half the cheese, and half

the

onions. Mix thoroughly. Spoon into a greased 1 1/2-quart casserole,

spreading

across the bottom and up the sides to form a shell.

3. In a large bowl, combine the chicken, mixed vegetables, soup, milk,

and

seasonings. Pour into the potato shell.

4. Bake, uncovered, 30 minutes or until heated through. Top with the

remaining

cheese and onions; bake, uncovered, 3 minutes or until the onions are

golden

brown.

5. Let stand 5 minutes before serving.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 3 Lb Frying Chicken, Cut Up 1/2 tsp Fines Herbes

4 Cups Chicken Bouillon 1 tsp Salt

1 Egg 1/4 tsp Pepper

1/4 Cup Milk

1/2 Cup Flour

Preheat the deep fryer.

Cover the chicken with the bouillon in a large pan.

Cover.

Simmer for 20 minutes.

Drain.

Pat dry with paper towels.

Reserve the bouillon for making gravy or soup.

Beat the egg(s) with the milk in a shallow dish.

Combine the flour, fines herbes, salt and pepper in another shallow

dish.

Dip the chicken in the egg mixture.

Roll the chicken in the dish containing the flour mixture.

Fry a few pieces at a time until golden brown (3-4 minutes).

Drain.

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12-15 lb. turkey

2 bunches of chopped parsley

4 cloves of chopped garlic

4 tsp. dried thyme

2 tsp. crumbled rosemary

2 tsp. crushed sage

salt and freshly ground pepper

1 c. softened butter

1 c. Glen Ellen Proprietor's Reserve White Wine or a dry white wine of

your choice

Combine all ingredients, except white wine, in mixer until well

blended.

Beginning at the neck-end of the turkey, pull the

breast skin away from the meat, without removing it, sliding your hand

between the skin and the m eat. Spread the butter

mixture under the skin. Place the turkey in roasting pan and sprinkle

with the white wine. Roast turkey according to weight,

basting, frequently with the pan juices.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 16

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

--- --------LISA CRAWLEY

1 lb Loaf Day-old Bread -- cubed

1/2 c Butter -- melted

1 t Thyme

1 t Sage

1 t Rosemary

1 t Dried Lemon Rind

Melt butter in skillet. Add seasonings; stir to mix.

Add bread cubes. Toss or stir lightly to coat bread

cubes. Pour onto baking sheet. Allow to dry by air or

dry in very slow oven. These dried bread cubes are

good as croutons; add salt and water to moisten when

ready to use as stuffing. Yield: 8 c. Serving size:

1/2 c Exchanges: 1 bread; 1 fat Calories: 75 /

serving. Converted by MMCONV vers. 1.10

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

6 chicken breast halves

2 2/3 cup buttermilk baking mix

2 tablespoon grated Parmesan cheese

1 teaspoon paprika

1 1/4 teaspoon black pepper

1 1/4 teaspoon basil

1 1/4 teaspoon oregano

1 1/4 teaspoon marjoram

1 1/4 teaspoon rosemary

1 dash nutmeg

2 2/3 cup chili sauce

3 3/4 cup mozzarella cheese -- shredded

Instructions:

1. Grease a 13 x 9 x 2-inch pan lightly.

2. Mix the biscuit mix with the Parmesan and all the spices. Put

mix into plastic

ag; add chicken and shake to coat evenly. Place the chicken, skin side

down, in the pan

3. Bake in a preheated 425-degree oven for 45 minutes.

4. Turn the chicken and spread with the chili sauce, dividing

evenly over the chic

en breasts. Sprinkle with the mozzarella and bake until cheese is

melted, about 5-7 min

tes longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Source: Readers Digest from ages ago

Serves: 4

1/3 cup vegetable oil

1/4 cup white wine vinegar

1/3 cup lime or lemon juice

2 tsp. soy sauce

1&1/2 tsp. paprika

2 cloves garlic, minced

1 Tbs. grated fresh ginger or 1 tsp. ground ginger

3/4 tsp ground cumin

1/2 tsp. dry mustard

1 (3 lb.) chicken, skinned, cut into 8 pieces and scored at 1/4 inch

intervals.

1.In a small bowl combine the oil,vinegar, lime/lemon juice,soy sauce,

paprika, garlic, ginger, cumin and mustard.

2. Place chicken pieces in a shallow dish in a single layer. Spoon the

marinade over them and cover with plastic wrap. Refrigerate for at

least

12 hours or up to 24 hours, turning the pieces frequently.

3. Heat oven to 350 degrees fahrenheit.

4. With a slotted spoon transfer chicken pieces to a 13x9x2 inch

baking

dish in a single layer. Set the marinade aside

5. Bake chicken uncovered for 50-60 minutes, basting with the marinade

and

turning every 10 minutes.

I will be quite honest. I do not have time to turn the chicken every

10

minutes. And I dump all the marinade in at the same time. I try to

baste as

much as I can. It comes out worthwhile. And it is worth it to marinate

it.

A great dish to prepare Thursday nite for shabbat, throw into the

fridge

and just stick into the oven 1-2 hours before shabbat.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 cup lowfat mayonnaise or salad dressing (I use fat-free Miracle

Whip)

1/4 cup mustard

2 Tbsp. honey

1/4 tsp. salt

1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces

1 1/2 cup corn flake or cracker crumbs

In medium bowl combine mayonnaise or salad dressing, mustard, honey

and

salt. Add chicken; stir to coat; roll chicken in crumbs. Bake in 400

degree oven for 15 minutes or until browned. Makes 5 servings.

ITALIAN NUGGETS:

Follow recipe above, substituting 1/2 cup mayonnaise or salad dressing

and 1 clove garlic, minced, for seasonings. Coat chicken with 1 cup

Italian seasoned bread crumbs.

MEXICAN NUGGETS:

Follow recipe above, substituting 1/2 cup mayonnaise or salad

dressing,

1 1/2 tsp. chili powder and 1/4 tsp. salt for seasonings. Coat

chicken

with 1 1/2 cups crushed no-oil tortilla chips.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serves: 6 people (depends on the size of the chicken)

1 Tbsp. olive oil

2 cloves garlic, minced

1/2 tsp. paprika

1/2 tsp.salt

1/4 tsp.pepper

Grated zest of 1 orange and 1 lemon

4 1/2 to 5 lb. broiler-fryer

4 ozs. dried prunes

4 ozs. dried apricots

1 cup fruity white wine

1 tart apple, peeled, thinly sliced

1 tsp. finely chopped rosemary

1/4 cup honey

Combine oil, garlic, paprika, salt, pepper,, orange and lemon zest.

Rub over

chicken, inside and out. Cover and refrigerate overnight, turning once

or

twice.

Soak prunes and apricots in wine until plump. Drain, reserving wine.

Mix dried

fruit with apples and rosemary. Stuff chicken with fruit mixture and

truss.

Brush skin all over with honey.

Place chicken breast up in roasting pan just large enought to hold

bird. Roast

at 425 degrees for l5 minutes. Turn over, brush with honey, and roast

l5

minutes longer. Remove from pan and pour off drippings. Place any

leftover

fruit and reserved wine in pan; top with chicken, breast up.

Reduce heat to 350 degrees and roast for 1 1/4 hours, or until brown

and

crisp, basting occasionally. Cover with foil if browning too fast.

Remove

chicken to a platter; let stand l0 minutes. Slice and serve with fruit

and

gravy.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 20-oz can pineapple slices

2 whole chicken breasts, split

4 cloves garlic, smashed

salt

1/4 cup honey

2 tablespoons soy sauce

4 tablespoons fresh lime juice

2 teaspoons cornstarch

grated lime peel

Drain pineapple, reserve 2 tablespoons juice. Rub chicken with

garlic,

sprinkle with salt. Broil or gill chicken until cooked. Combine

reserved

pineapple juice, honey, lime juice, soy sauce and cornstarch in

saucepan.

Cook, stirring, until thickened. Add pineapple to sauce. Cook until

heated. Spoon sauce and pineapple over chicken, sprinkle with lime

peel.

Serve with rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Better Homes and Gardens New Cookbook-11th Edition

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds bone-in turkey breast

1 tablespoon cooking oil

1/4 teaspoon salt

Honey-Mustard Glaze -- recipe below

1. Rinse turkey; pat dry. Place turkey, skin side up, on a rack in a

shallow

roasting pan. Brush with oil; sprinkle with salt and 1/8 teaspoon

pepper.

Insert a meat thermometer into thickest part of the breast. The

thermometer

bulb should not touch the bone.

2. Roast turkey, uncovered, in a 325 degree oven for 1 1/4 to 1 1/2

hours or

till juices run clear and the thermometer registers 170 degrees,

brushing with

Honey-Mustard Glaze several times during the last 15 minutes of

roasting.

3. Transfer turkey to a cutting board; let stand 10 to 15 minutes

before

carving. Heat any remaining glaze; serve with turkey.

HONEY-MUSTARD GLAZE: In a small mixing bowl, stir together 1/4 cup

honey, 1

tablespoon Dijon mustard, 1 tablespoon white wine Worcestershire

sauce, and 1

tablespoon butter or margarine, melted.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

vegetable oil -- for frying

1/4 cup butter 1/4 cup Crystal Louisiana Hot Sauce

dash ground pepper dash garlic powder

1/2 cup all-purpose flour 1/4 t paprika

1/4 t cayenne pepper 1/4 t salt

10 chicken wing pieces

Heat oil in a deep fryer to 375. You want just enough oil to cover

the

wings entirely -- an inch or so

deep at least.Combine the butter, hot sauce, ground pepper, and

garlic

powder in a small saucepan

over low heat. Heat until the butter is melted and the ingredients are

well-blended. Combine the flour,

paprika, cayenne powder, and salt in a small bowl. If the wings are

frozen, be sure to defrost and dry

them. Put the wings in a large bowl and sprinkle the flour mixture

over them, coating each wing

evenly. Put the wings in the refrigerator 60-90 minutes. This will

help the breading to stick to the

wings when fried. Put all the wings in the hot oil and fry 10 to 15

minutes or until some parts of the

wings begin to turn dark brown. Remove from the oil to a paper towel

to

drain. Don't let them sit too

long, because you want to serve them hot. Quickly put the wings in a

large bowl. Add the hot sauce

and stir, coating all of the wings evenly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 1/2 lb Chicken wings

1 x Oil for frying (optional)

6 oz Hot sauce or Tabasco

1/2 cup Melted butter

Cut the chicken wings in two at the joints. In a large frying pan or

skillet; heat to 360F enough oil (or shortening) to cover the chicken

wings. Add the wings and fry until crisp, about 12-15 minutes. To

bake, preheat the oven to 450F. Spread the chicken wings out on a

baking sheet in one layer and bake 45 minutes. To make the sauce,

combine the Hot Sauce or Tabasco and melted butter and blend

thoroughly. As soon as the chicken wings are cooked, douse with the

sauce, and serve immediately. Serves 2-6

Excerpted from Nathalie Dupree's "New Southern Cooking"

Nathalie says, "These little wings make a good meal

for two or are a great appetizer. Up North, they are called Buffalo

wings and are served with celery and blue-cheese dressing. The little

wing tips should be trimmed off to make neater pieces. But I cook

them along with the wings and save them for myself. I call them the

"cook's treat." You may fry or bake the wings, depending on dietary

considerations.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(From this mornings Washington Times)

1. Go buy a Turkey

2. Take a drink of Whiskey

3. Put turkey in oven

4. Take another two drinks

5. Set degree at 375 ovens

6. Take 3 more drinks

7. Turn the oven on

8. Take 4 more drinks

9. Turk the basty

10. Stick turkey in thermometer

11. Glass yourself a pour

12. Bake whiskey 4 hours

13. Take oven out of turkey

14. Floor the turkey up off of pick

15. Turk the carvey

16. Get another bottle of Scotch

17. Tet the sable and pour yourself a glass of turkey

18. Bless the saying, pass and eat out

HAPPY THANKSGIVING EVERYONE!!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

by: Mike Nowacki mike@expedition-leader.com Expedition Leader Inc. I

always take the turkey in frozen and do not pre-cook it. It is usually

in the mid to high 20 lb range depending on the size of the group (6 -

8). We try to make it just the perfect size so that we don't have to

pack any out.

Now, cooking the turkey my way is really quite easy if you know how to

make the proper oven. We have done this on 6 or 7 trips and each time

the turkey was absolutely perfect. Even the first time when we started

experimenting.

Now, I have one small concern in giving out these instructions. The

process of building this oven and heating it can have a significant

impact on your campsite if proper care is not taken. I WANT TO STRESS

THE IMPORTANCE OF MAKING AS MINIMUM AN IMPACT AS POSSIBLE! May the

rain gods follow you where ever you go if you do not practice common

campsite courtesy and etiquette!! Note: This is not suitable for high

traffic parks and campsites.

Well, basically I dig a hole, about 2 - 2.5 feet down with a diameter

of 2 to 2.5 feet across depending on the size of the turkey. A small,

one-hand gardening shovel works best. I shovel all of the dirt on top

of a plastic garbage bag right beside the hole so that it is easy to

replace the next day. (I pick a spot that is not under or close to any

other trees so as to not damage their root system or become a fire

hazard).

Then I carve three channels into the side of this hole about an inch

wide and 3 to 4 inches long. They run down the side walls of the hole

and along the floor meeting in the middle of the floor. At the bottom

of the hole, at each channel, where the side wall and the floor meet,

I dig out a small hole (the size of my fist) to allow ashes and coals

to collect without plugging up the air channel. The purpose of the

channels is to funnel air down under the fire to fan the coals and

make them really hot.

Now I line the walls and floor with rocks. The bigger the rocks the

better. I use flat ones that are between 2 and 4 inches thick and have

sides that are at least 6 to 12 inches long (I am very carefull when

selecting rocks. They should be returned to where they were found,

blackened side down. Since we go back to the same spot every year, we

re-use the same rocks and just bury them in the hole that we also

re-use). I line them up so that they completely cover the inside wall

and floor of the hole. I also pile up extra rocks around the top of

the hole to heat up as well. The channels that I dug are completely

sealed off down the wall and open up only at the bottom. Therefore,

when the fire is burning, fresh air gets drawn down the channels and

blows over the coals at the bottom of the pit. Allow for a couple of

hours to make the above preperations and collect the fire wood.

The turkey will take about 4 hours to cook and the fire should burn

for at least 2 hours before you start cooking the bird. Therefore,

depending on when you want to eat, you should start this proceedure

early. Start the fire small at first otherwise it will smother itself

(easiest to start with our Nature's-Fire-Firestarters). It takes a

little while for the air channels to start working, you may have to

blow down them a little at first to prime them and create a draw. Then

start adding the wood. (Of course we only select deadfall well away

from our campsite). Pieces of hardwood 3 - 4 inches in diameter work

best.

When the rocks are red hot, and the fire has burnt down completely to

ashes and coals we add the turkey. It is first stuffed, covered in a

thin coating of butter and then wrapped in multiple layers of

"heavy-duty" aluminum foil. Usually we wrap it in a couple of layers

of foil, then a thin (less than 1 inch thich) layer of mud then

another layer of foil (this helps ensure even heating). Carefully

place it in the bottom of the hole on top of the coals. You will want

heavy duty canvas gloves for this. Then burry it with the hot rocks

and then cover it all with some of the dirt that was dug out of the

hole (about 6 inches deep for insulation - use the earth that was dug

up last; keeping the biologically active topsoil safely set aside to

replace when this is all over). You can cook a squash just above the

turkey if you have enough room. We usually cut it in half and then

wrap it in foil and bury it in the dirt just above the rocks that

cover the turkey. Make sure you mark exactly where the centre of the

pit is. If it starts to get dark when you are ready to excavate, it

could be hard to find the exact spot.

I have learned that you can not over cook a turkey this way. All of

its juices are sealed in. Even if you leave it in too long, it is

still juicy, moist and melts in your mouth. We started off leaving it

in there for six hours, but each trip we started pulling it our

earlier and earlier (now we pull it out after 3.5 - 4 hours).

Obviously, this method cooks faster than a conventional oven.

Just to be on the safe side: Carefully excavate the turkey so as to

not burn yourself or puncture the foil wrapping. Also you will want to

do it in such a way that you could easily re-bury the bird if it is

not completely done.

Enjoy your meal. Hopefully you found at your local bulk food store

some great instant gravy, instant mashed potatoes and instant

stuffing. We also bring along cranberrry sauce, vegetables, red wine

(in a Nalgene bottle) and all of the ingredients needed to make

pumpkin pie (thats another story). Also, don't forget to bring a loaf

of bread and some mayonaise so that you can have turkey sandwiches the

next day.

When you are done, make sure that you pour lots of water into the hole

to cool it back down. Return the rocks to where you found them,

blackened side down. Then completely fill in the hole (active top soil

last) and cover up any trace of you being there. The covered hole can

be camouflaged with pine needles or any other ground cover surrounding

the site so as to not spoil the area for those who follow.

Don't forget to pack out your scrap foil and turkey bones.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This recipe is make in three steps.

Step One-- Making the Broth (Should be done the day before the

dressing

is made)

In a stock pot put about 3 or 4 pounds of chicken pieces, 6 cups

water, 1

sliced carrot, 1/4 cup chopped celery, small sliced onion, 1/2 bay

leaf, 3

whole peppercorns and 2 teaspoons salt. Bring to a boil and simmer

for

about 2 hours. Strain broth and place in the refrigerator overnight

of

until fat solidifies. Remove as much fat from the broth as possible.

You

may want to use a crackpot to make the broth. If this is the case

cook on

the low setting for about 8 or 9 hours.

The chicken can be saved for other recipes or used as desired.

Step Two--Making the Cornbread

Here in Mississippi, we were taught from birth that yellow corn was

for

livestock ( i.e. mules, horses, cows, hogs and chickens.-maybe goats

and

sheep too, if you have any) and white corn was for man. As a result

of

this teaching we use white cornmeal. We were also taught form an

early age

that sugar IS NOT an ingredient in cornbread. Preheat oven to 450°.

Place 1/4 Cup shortening in a cast iron skillet, place in oven until

the

shortening melts and starts to smoke. Meanwhile mix 2 Cups

self-rising

corn meal mix with 1/4 teaspoon baking soda in a large heat resistant

mixing bowl. In a separate bowl beat 3 eggs and mix well with 1 1/2

cups

buttermilk. Right before you remove the shortening from the oven,

pour

the milk/egg mixture in to the corn meal mix. Stir several times to

mix

well. Pour hot shortening into this and stir quickly to mix.

Sprinkle a

pinch or two of corn meal into the hot skillet. Pour the corn

meal/milk

mixture in the hot skillet and return to oven at immediately. Bake at

450°

for about 18 or 20 minutes or until golden brown. Remove from oven

and

turn out onto a cake rack to cool.

Step Three--Making the Dressing (at last)

Remove Broth from the refrigerator and heat until is a liquid.

Reserve

one cup of broth to use for making gravy. To the remaining broth add

enough water to make sure you have at least 3 cups (a little more

won't

hurt). Add 6 Tablespoons chopped onion and abut 3 Tablespoons finely

chopped celery to broth. Simmer for about 15 minutes or until the

onion is

tender.

At this point you need a large bowl or baking pan. Place 4 cups light

bread crumbs (made by using about 5 slices of thin sliced light

bread).

Pour the broth over the light bread. Crumble in cornbread well and

mix

with the light bread and broth. Add 1 1/2 Cups of water and mix well.

The

dressing should be moist. If more liquid is needed add a little more

water

a little at a time until you think it is moist enough. Add one well

beaten

egg and stir well. Chop one Boiled egg and add to the dressing,

again,

stirring until mixed. Place the dressing in a greased 8" X 13" baking

dish. Cover with aluminum foil and seal. Place in a 400° oven and

bake

for 20 minutes. Increase heat to 450°, uncover and continue baking

long

enough for the dressing to begin crusting.

Wendell Smith, Jackson, Ms.

wdmdsmith@worldnet.att.net

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

1 lg Chicken

1 md Onion,chopped

1 tb Vegetable oil

1 tb Salt

1 ts Pepper

11 tb Regular paprika or 3 heaping

-Tbs Hungarian sweet paprika

For Dumplings:

3 c All-purpose flour

1 ts Salt

5 Eggs

3/4 c Water

3 c Sour cream

Wash and cut up chicken, discarding excess fat. In a large pot, saute

onions in oil until limp. Add chicken, including heart and gizzard,

salt and pepper to onions. Brown chicken quickly, then add paprika.

Cover and simmer for 30 minutes or until chicken is done. Meanwhile,

make dumplings: Mix the flour, salt, eggs and water in a large mixing

bowl until smooth. Dough should be thick, but not running. Set aside

for 10 minutes. Bring 6 quarts water to a boil in a large pot.

Holding bowl with dumpling batter over water, cut teaspoon size lumps

of batter from edge of bowl into boiling water. Dip knife in the hot

water from time to time so batter won't stick to knife Stir dumplings

from time to time. Cook until the dumplings are firm and floating on

the surface of the water. Remove with a strainer or slotted spoon.

Add well drained dumplings to the cooked chicken and accumulated

juices; heat through. Stir in sour cream and mix well; do not boil

after adding sour cream. Serve immediately.

Serves 6.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

NOTES: This comes from an old newspaper clipping found in

the back of a handwritten recipe notebook. From its

condition it would appear to be 25 to 30 years old with no

indication of place of original publication. From the style

of the instructions it could be older than that.

The Mincemeat Pie filling contains no suet, using butter and

shortening instead.

An Irish Christmas Day Menu

to serve 6

Irish Soda Bread

Consomme with Celery

Roast Turkey with Chestnut and Sausage Stuffing

Creamed Brussels Sprouts

Mincemeat Pie

Irish Soda Bread

3 cups whole wheat flour

1 cup all-purpose flour

2 tsp salt

1 tsp baking soda

3/4 tsp baking powder

1-1/2 cups, or more, buttermilk

Combine the flours, salt, baking soda and baking powder in a

bowl. Mix thoroughly. Add the buttermilk, working with your

hands to make a dough firm enough to hold its shape. Add

more buttermilk if necessary. Knead the dough on a lightly

floured board for 2 to 3 minutes. The texture should be

smooth and velvety. Form into a round loaf. Place on a well

buttered baking sheet. Cut a cross into the top of the loaf

with a sharp knife. Bake in a preheated 375 deg F oven for

35 to 40 minutes. The loaf is done when it is browned and

has a hollow sound when tapped. Cool on a wire rack.

Consomme with Celery

4 pounds meaty beef shanks

2 onions, quartered

1 carrot, quartered

3-1/2 quarts water

2 cups water

2 celery ribs

1-1/2 tsp salt

4 sprigs parsley

1 bay leaf

1/8 tsp thyme

1 5 to 7-pound stewing hem, halved

neck, heart and gizzard of hen, chopped

3 Tbsp butter 1-1/2 cups chopped celery ribs and leaves

1/2 cup chopped leek

1/2 cup minced celery leaves

salt and pepper to taste

Have your butcher saw the beef shanks into 1-inch pieces. Spread the

shanks, onion and carrot in a large baking pan. Brown in a preheated

450

deg F oven for 20 minutes, turning once. Transfer the meat and

vegetables

to a kettle, adding the 3-1/2 quarts of water. Pour the 2 cups water

into

the baking pan; bring to a boil, scraping up any bits of meat or

vegetables clinging to the bottom. Pour the liquid into the kettle.

Add

the celery, salt, parsley, bay leaf and thyme. Bring to a boil,

skimming

away any froth that rises to the surface. Simmer gently, uncovered,

for

3

hours. Add boiling water, if necessary, to keep ingredients covered.

Add

the hen, neck, heart and gizzard to the beef stock. Add boiling water

to

cover. Skim away any froth that rises to the surface. Simmer

uncovered,

for 2 to 3 hours or until the liquid is reduced to 2 quarts. Remove

the

hen. Strain the stock and let cool. Chill until the fat congeals

(solidifies) on the surface. Scrape away the fat. Bring the stock to a

simmer. Melt the butter in a kettle. Add the chopped celery and leek.

Cover and let the vegetables steam for 20 minutes. Add the beef stock

and

simmer, uncovered, for 30 minutes. Strain. Salt and pepper to taste.

Garnish the consomme with minced celery leaves.

Roast Turkey with Chestnut and Sausage Stuffing

1 20 to 12-pound turkey

salt and pepper

Wash the turkey under cold water. Pat dry. Lightly salt and

pepper inside and outside of the bird. Set aside.

For the Stuffing:

1-1/2 pounds fresh chestnuts

1 cup beef bouillon

1 celery

2 sprigs parsley

1/2 bay leaf

2 Tbsp butter

1/2 chopped onion

the turkey liver, minced

1/2 cup port or Madeira wine

3/4 pound ground pork

3/4 pound ground veal

1/2 pound ground pork fat

2 eggs beaten

1-1/2 tsp salt

1/2 tsp thyme

pinch of pepper

pinch of allspice

1 cup butter, melted

8x16-inch piece of cheesecloth

wire rack

shallow roasting pan

Set the chestnuts in a pan and cover with cold water. Boil for 1

minute.

Remove from heat. Remove 3 chestnuts at a time from the hot water.

Peel

and remove the inner skins. Place the chestnuts in a saucepan. Add the

bouillon and water to cover the nuts by 1-1/2 inches. Add the celery,

parsley and bay leaf. Simmer, uncovered, for 45 to 60 minutes or until

the

chestnuts are cooked through. Drain. Heat the butter in a skillet.

Add

the onion. Cook for 8 to 10 minutes until soft. Transfer the onion to

a

mixing bowl. Put the turkey liver into the skillet. Saute until just

browned. Add to the onion. Pour the wine into the skillet. Boil until

the

wine is reduced to 1/4 cup. Add to the onion. Add the pork, veal,

pork

fat, eggs, salt, thyme, pepper and allspice to the onion. Stir with a

wooden spoon until thoroughly blended. Stuff the turkey neck and body

cavities loosely with alternate layers of the meat mixture an

chestnuts.

Close the cavities with skewers and lace with kitchen string. Brush

the

turkey generously with the melted butter. Fold the cheesecloth in half

crosswise, forming a square. Dip the cheesecloth into the remaining

melted

butter and lay over the turkey breast. Set the turkey on a rack in a

shallow roasting pan. Roast in a preheated 325 deg F oven, basting

occasionally. A 10 to 12 pound bird will take about 4 to 4-1/2 hours

to

roast. To test for doneness, pierce a thigh with a fork. Juices should

run

clear yellow.

For the Gravy:

(the turkey stock)

3 Tbsp vegetable oil

the turkey giblets, chopped

1 onion, chopped

2 carrots, chopped

1 cup dry white wine

2 cups chicken stock

1 bay leaf

1/2 tsp thyme

3 Tbsp cornstarch

1/4 cup port wine

Prepare the gravy while the turkey is roasting. Heat heat oil in a

large

saucepan. Stir in the giblets. Brown on all sides and transfer to a

side

dish. Put the onion and carrots in the pan. Cover and cook slowly for

5

minutes. Uncover and brown lightly for 5 minutes. Add the browned

giblets,

wine, chicken stock, bay leaf and thyme. Add water to cover

ingredients

by

1 inch. Simmer, partially covered, for 2-1/2 to 3 hours. Strain the

stock.

Skim the fat from the surface. Blend the cornstarch and port wine in

a

bowl. Stir into the stock. Simmer for 2 to 3 minutes until thickened.

Set

aside. Transfer the turkey to a heated platter when it is done.

Remove

the strings and skewers, cover loosely and let stand 20 to 30 minutes.

Scoop the stuffing into a warm dish when ready to serve. Spoon excess

fat

from the roasting pan. Pour the turkey stock into the roasting pan.

Stir

over moderately high heat, scraping up the turkey bits from the

bottom.

Skim any fat from the surface of the gravy. Pour into a warm sauceboat

and

serve with the turkey and stuffing.

Creamed Brussels Sprouts

1-1/2 quarts Brussels sprouts

Cut a cross in the base of each sprout. Drop into boiling

salted water. Boil slowly, uncovered, for 6 to 8 minutes.

Drain. Lay the sprouts in one layer on a towel to cool.

the blanched sprouts

salt and pepper

2 Tbsp butter, melted

Butter a shallow baking dish. Arrange the sprouts in two

layers in the dish. Sprinkle lightly with salt and pepper

and melted butter. Set over moderate heat, cover and cook

until the sprouts begin to sizzle. Transfer to a preheated

350 deg F oven for 10 minutes.

3/4 cup heavy cream

2 Tbsp butter

Bring the cream to a boil. Pout boiling cream into the dish

and continue to bake for 10 minutes more. Dot the sprouts

with butter and serve.

Mincemeat Pie

For the filling:

1 large apple

2 cups raisins

2 cups currants

1 cup sultana raisins

1/2 cup candied fruit peel

1/2 cup almonds

grated rind form 1 orange

grated rind from 1 lemon

1 cup sugar

1/4 tsp salt

1/4 tsp ground cloves

1/4 tsp cinnamon

1/4 tsp allspice

juice of 1 orange

juice of 1 lemon

1/4 cup Irish whiskey

1/2 cup butter, melted

Core the apple but do not peel. Mince the apple, raisins, currants,

candied peel and almonds. Combine in a large mixing bowl. Combine the

orange and lemon rind, sugar and spices in a small bowl. Stir with a

fork

to blend thoroughly. Sprinkle over the minced fruit and almonds. Blend

with a fork. Combine the juices and whiskey. Pour over the minced

fruit

mixture. Pour the butter over the ingredients and blend. Pour the

filling

into a glass jar, cover tightly and refrigerate overnight. For the

pastry

crust:

2 cups all-purpose flour

1/2 tsp salt

1/4 tsp sugar

1/4 pound chilled butter, cut into 1/2-inch pieces

3 Tbsp chilled shortening

3 Tbsp, or more, cold water

Combine the flour, salt and sugar in a bowl. Cut in the butter and

shortening. Mix with a pastry blender until the mixture resembles

coarse

meal. Add the water to the dough, a little at a time, while gathering

the

dough into a ball. Wrap with waxed paper and refrigerate for 2 hours.

Assembling the pie: Roll out the dough 1/8 inch thick on a lightly

floured surface and line a 9-inch pie pan allowing a 1-inch overhang.

Cover and chill. Roll the remaining dough into a rectangle 1/4 inch

thick

and 12 inches long. Cut the dough into 1/2 inch wide strips. Fill the

shell with the mincemeat. Lay the strips of dough over the pie in a

lattice pattern. Turn up the edges and crimp decoratively. Bake in a

preheated 425 deg F oven for 20 minutes. Reduce heat to 350 deg F and

bake

for 30 minutes until golden.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is very good and easy to make.

1/2 tsp olive oil

1 1/2 c ground chicken breast, skinless -- cooked

1 c mushrooms -- sliced

1/2 c celery -- sliced

1/2 c bell peppers -- chopped

1/2 c onions -- chopped

1 clove garlic -- minced

14 1/2 ozs crushed tomatoes

14 1/2 ozs green beans, canned -- drained and cut up

2/3 c long-grain rice -- cooked

2 tsps Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1/2 c fat-free mozzarella cheese -- grated

In a skillet, heat oil over medium heat. Add chicken, mushrooms,

celery,

bell peppers, onions, and garlic. Cook until chicken is no longer pink

and

vegetables are tender. Stir in crushed tomatoes, green beans, rice,

Italian

seasoning, salt, and black pepper. Bring to a boil; reduce heat. Cover

and

simmer 10 minutes more. Sprinkle with cheese. Cover and cook 2 minutes

more

or until cheese has melted.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 To 1 pound lean bacon,

-finely diced

3 tb Olive oil

3 Stalks celery, including

-tops, finely chopped

1 lg Onion, finely chopped

Giblets and liver from

-turkey

1/4 lb Prosciutto

1 To 2 pound day old white

-bread

Chicken stock to moisten

1/2 c Parmesan or romano cheese

1/2 c Chopped fresh parsley

2 Eggs

Salt and pepper to taste

4 tb To 5 tb poultry seasoning

In a large skillet cook bacon in olive oil until about

halfway done. Add celery and onion and cook until

transparent. Pour off fat from skillet and use it to

cook giblets, then prosciutto, then liver until done.

(Freeze the liver to make it easier to chop) Mix with

bacon and vegetables and cool. Soak bread in stock and

combine with meat and vegetable mixture. Add cheese,

parsley, eggs, and seasonings and mix with hands.

Stuffs a 12-15 pound turkey.

Origin: Hearth and Home Companion Shared by: Sharon

Stevens

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

2 tablespoon Dijon mustard

2 tablespoon orange marmalade

1 jalapeno pepper -- seeded

2 teaspoons fresh lime juice

1 teaspoon sliced black olives

4 skinless chicken breast halves -- * see

Instructions:

* Use chicken breast halves with bone in.

1. Seed the jalapeno, being careful to keep away from eyes.

Combine the mustard, m

rmalade, jalapeno, lime juice and oil. Add a pinch of cayenne pepper

if you want it hot

er.

2. Cut a pocket in the side of each chicken breast and spoon a

little of the musta

d sauce into the opening. Baste the tops of the chicken with the

mustard.

3. Place chicken on a rack in a roasting pan. Bake in a

pre-heated 350-degree oven

for 35-40 minutes or until chicken tests done. Baste once during

cooking with the musta

d mixture.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients

2 teaspoons butter

4 boneless,skinless breasts halved

1 large red onion, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 cups Spicy V-8 Vegetable Cocktail juice

1/2 tsaspoon Texas Pete Hot Sauce

1/2 teaspoon Chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme

1 teaspoon garlic flakes

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

Directions

Melt butter in a heavy nonstick skillet. Add chicken and brown quickly

on both sides over high heat.

Remove to a platter.

Add onion and bell peppers. Cook over moderate heat until soft. Add

V-8

Juice, Texas Pete and seasonings,

return chicken to pan. Simmer until sauce is thick.

Serve over Yellow Rice, with a side dish of Re fried beans with a

little

bit of fresh green onions on top.

A slice of home made sourdough bread on the side... yummy....;-)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb ground pork sausage

2 cups celery

2 sticks butter

1 1/2 cup chopped onion

2 cans chicken broth

1/2 teaspoon pepper

1 teaspoon salt

1 1/2 tsp sage

1 tsp baking powder

1 tsp poultry seasoning

2 large eggs, beaten

1 ts Oregano

1 tb Parsley, finely chopped

1 Qt Select Oysters

2 cups oyster liquer ( Oyster juice )

2-3 loaves of white bread

Directions:

In a good size pot ( 6 qts ) break up sausage and fry until done ( not

crisp or burnt, just lightly done), add onions, and celery, cook about

3

mins stirring lightly ( on med heat ). Add all spices stir, add

chicken

broth and heat cook for about 10 min on med, add oyster liquer stir

add

1 cup of hot water, break up bread and slowly add until you have a

soupy

wet dressing, sorta like a thick pudding) add the oysters and the eggs

and baking powder. Mix well cover with Alum foil and cook for about 2

hrs at 325 degrees f. Uncover stir and cook for 1/4 hour uncovered.

Remove from oven and serve( It should have a heavy texture not hard

but

loose.

enjoy............Karl

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 Tbsp. celery salt

1 tbsp. Onion Salt

1 Tbsp. Poultry Seasoning

1 Tbsp. Seasoning Salt

2 Tbsp. Baking Powder

1 1/2 tsp. Pepper

1 1/2 tsp. Paprika

1 1/2 tsp. Ginger

1/2 tsp. Thyme

2 tsp. Sweet Basil

1 tsp. Oregano

1 tbsp. Garlic Salt

2 Tbsp. dry mustard

For every 2/3 cup of flour add 3 Tbsp. of spice mixture. Dip

par-boiled

chicken pieces (cooled) in flour mixture, then in egg and milk

mixture, then shake in bag with flour mixture again. Deep fry till

golden.

(This recipe originally called for one to do the milk & egg thing,

then

deep fry till golden -then oven cook at 400F for 30 min.)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 lb chicken

1 salt

1 pepper

1 bay leaf

1 cup green pepper; chopped

1 cup onion; chopped

1/2 cup butter or margarine

2 can cream of chicken soup

2 can cream of mushroom soup

10 oz ro*tel tomatoe w/green chili

12 corn tortillas; crumbled in bite

sized

p

1 1/2 cup cheddar cheese; shredded

Stew chicken with salt, pepper and bay leaf. After cooking, bone and

cut chicken into bite-size pieces. In a large saucepan, cook green

pepper and onion in butter until tender. Stir in soups and RO*TEL

Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9",

arrange alternate layers of tortillas, chicken, soup mixture, and

cheese, using one-third of all ingredients. Repeat layers two more

times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese

is browned. Serves 10-12. May be frozen before or after baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Oil

2 pounds Chicken -- whole

3 large Onions -- chopped

5 large Tomatoes

1 medium Orange

1 teaspoon Sugar

1 teaspoon Salt

1/8 teaspoon Black pepper

1/2 cup Stock -- chicken

3 tablespoons Red jelly

1/4 cup Sherry

In medium skillet over medium high heat, heat oil and saute chicken,

turning

often, until well browned all over. Remove chicken to plate. Saute

onion in

skillet until well browned. Turn into crockpot. Chop tomatoes. Seed

and chop

unpeeled orange. Place tomatoes, orange, sugar, salt, and pepper in

crockpot,

with chicken on top. Rinse skillet with stock and scrape into

crockpot. Cover

and cook on low 5-7 hours Remove chicken to deep serving dish and keep

warm.

Turn pot contents into skillet, set heat to high, and simmer until

thick enough

to mound on spoon. Stir in jelly and sherry and cook, stirring, until

sauce

boils. Do not overcook, lest sauce lose its shiny quality. If you

wish, add some

sugar or sweet sherry to further brighten the taste. If sauce is not

shiny

enough, bring back to very brisk boil and quickly stir in some jelly.

Pour sauce

over chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

4 chicken breasts

7 ounces green chiles

1 1/4 pound Monterey jack cheese

1 1/4 cup grated Parmesan cheese

1 teaspoon chili powder

1 1/2 teaspoon garlic salt

1 1/4 teaspoon ground cumin

1 1/4 teaspoon lemon pepper

1 1/2 cup grated bread crumbs

6 tablespoon margarine

Instructions:

1. Cut chicken breasts in half; bone and remove skin. Place waxed

paper over each

hicken breast and flatten to about 1/4 inch thick, using a meat

mallet.

2. Drain, rinse and remove seeds from the canned chiles. Cut

chiles and the jack c

eese into 8 pieces. Put a piece of chili and a slice of cheese on each

chicken breast.

uck in sides and roll.

3. In a shallow bowl, combine Parmesan cheese, chili powder,

garlic salt, cumin, l

mon-pepper seasoning, and the dry bread crumbs. Blend well. In another

shallow bowl pla

e the melted margarine.

4. Dip each rolled chicken breast carefully into the melted

margarine then into cr

mb-cheese mixture. Place, seam-side down, in a 9 x 13-inch baking pan;

keep chicken bre

sts from touching. Drizzle with remaining margarine.

5. Refrigerate, covered with foil, 30-45 minutes (this is a very

important step!).

Bake, uncovered, in preheated 400-degree oven for 25 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 Servings

2 cn Chicken broth

- (ready-to-serve,

- 13 3/4 ounces ea.)

Water

1 Fresh turkey breast

- skinless and boneless

- (about 1 1/3 pounds)

3 Tbsp Butter; divided

10 oz Frozen pearl onions

- thawed and drained

1/2 tsp Sugar

1/4 cup All-purpose flour

2 1/2 cup Milk

1/2 tsp Dried marjoram, crushed

10 oz Frozen petite peas

- thawed and drained

2 cup Julienne-cut peeled carrots

Pie crust pastry

- (for single-crust pie)

1 Egg; beaten with...

1 Tbsp Water

Heat chicken broth and 1 cup water in Dutch oven over high heat;

bring to a boil. Add turkey and, if necessary, more water to cover.

Reduce heat to low; simmer, uncovered, about 25 to 30 minutes (about

25 minutes per pound) or until turkey is cooked through. Remove

turkey from broth. Let stand just until cool enough to handle. Cut

into cubes; set aside. Skim and discard fat from broth. Strain broth;

measure 1 cup for sauce (reserve remainder for another use). Heat 1

tablespoon butter in large saucepan over medium-high heat until

butter is melted. Add onions and sugar; reduce heat to medium and

sauti 3 minutes. Remove onions; stir remaining 2 tablespoons butter

and flour into saucepan. Cook 1 to 2 minutes or until mixture is

bubbly and slightly golden. stirring constantly. Whisk in milk and

reserved 1 cup broth; cook until thickened, stirring constantly.

Season with marjoram, salt and pepper. Stir in cubed turkey, onions,

peas and carrots. Remove from heat.

Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup

baking dishes or ramekins. Using a pastry wheel or knife, cut pie

pastry into strips. Brush rim of each ramekin lightly with egg

mixture. Arrange pastry strips decoratively on top of turkey mixture;

press to adhere around edges. Bake 10 minutes. Reduce oven

temperature to 350 degrees F; bake 25 minutes or until filling is

bubbling and crusts are golden.

Yield: 6 servings Serving Size: 1 piece

Nutritional Information per serving Calories 500 Total Fat 20 g Total

Carbohydrates 35 g Protein 35 g Calcium 180 mg

American Dairy Association

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Box Chicken Rice-A-Roni

16 oz Chopped Broccoli -- frozen

4 c Cooked Chicken -- or turkey

2 cn Cream Of Mushroom Soup -- or

Any cream soup

1/2 c Milk -- or mayonaisse

Cheddar Cheese -- grated

Seasoned Bread Crumbs

Mushrooms -- optional

Prepare rice according to package directions. Pat

into a long cake pan.

Top rice with broccoli, mushrooms, and chicken or

turkey.

Blend together soup & milk or mayonnaise. Spread over

top of casserole.

Sprinkle with cheese and bread crumbs. Bake in a 350

degree oven for 30 to

40 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

2 whole chickens

1 cup olive oil

1 1/2 cup lemon juice

1 teaspoon salt

1 teaspoon paprika

2 teaspoons onion powder

1 1/2 teaspoon thyme

1 1/2 teaspoon garlic powder

Instructions:

Cut chicken into serving pieces and place in shallow dish or pan.

Combine all othe

ingredients and pour over chicken. Cover dish with foil; refrigerate

overnight. Remove

to room temperature 1 hour before cooking. Place chicken on hot grill

25 minutes; then

urn and cook 25 minutes more. Brush often with marinade.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 c Bread crumbs -- dry

1 c Onion -- finely chopped

1 c Parsley -- snipped

4 ts Lemon peel -- finely shredded

2 ts Marjoram -- dried

1 t Thyme -- dried

1/2 ts Pepper

2 Garlic cloves -- minced

2 Eggs -- slightly beaten

1 c Butter -- melted

1/3 c Water

1/4 c Lemon juice

In large bowls combine bread crumbs (takes about 14

slices), onion, parsley, lemon peel, marjoram, thyme,

pepper and garlic. Mix well. Combine eggs, melted

butter, water and lemon juice; toss with bread

mixture. Use mixture to stuff 10-12 lb turkey or spoon

into 2 qt casserole dish. Bake uncovered at 325F for

30-40 minutes. Makes 7 cups stuffing.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :40 minutes

Origin :Jo Merrill

Ingredients:

20 ounces pineapple chunks in juice

2 garlic cloves -- minced

1 tablespoon cornstarch

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon dried rosemary

1 teaspoon salt

1 lemon -- thinly sliced

6 chicken breast halves -- * see note

Instructions:

* Use 3 whole chicken breasts, split to make 6 halves.

Drain pineapple; combine the juice with garlic, cornstarch,

Worcestershire sauce,

ustard and rosemary. Set aside.

Arrange chicken in shallow pan, skin side up. Sprinkle with salt.

Broil until brow

ed. Stir the sauce and pour over the chicken.

Bake at 350 degrees for about 25 minutes, depending on thickness

of chicken. Arran

e pineapple and thin lemon slices around chicken, baste with the sauce

in pan and conti

ue baking 5 minutes longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

Chicken whole 2 Cloves minced garlic

1 ts Salt 2 tb Butter

1 ts Pepper 1/4 c Water

1 ts Oregano 3 tb Lemon juice

Wash chicken,pat dry, season with salt and pepper. Sprinkle

1/2 oregano and garlic inside cavity. Melt butter in large frying pan.

Brown chicken on all sides. Transfer to crock pot. Sprinkle with

oregano and garlic. Add water to fry pan, stir to loosen brown bits.

Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in

the last hour of cooking. Transfer chicken to cutting board. Skim

fat. Pour juice into sauce bowl. Carve bird. Serve with some juice

spooned over chicken

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

3 lb Chicken 1 ts Poultry seasoning

1/2 c Lemon juice 2 ts Tabasco

1/2 c Garlic cloves; crushed 1 c White wine

1 ts Seasoned salt

Skin and cut up chicken. Combine with other ingredients in crockpot.

Set on low. Upon return from work, debone chicken. Serve over rice.

If you freeze chicken pieces separately, and mix up other ingredients

the night before, you can dump it all together quickly in the

morning. And if you start with frozen chicken it doesn't fall apart.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings.

The exotic flavors of South Florida and the Caribbean combine in

this attractive yet easy entree. Serve it with yellow rice, a tossed

green salad, and crusty bread to use for sopping up every single

drop of the delicious savory sauce.

3 tablespoons fresh lime juice

2 tablespoons vegetable oil

1/4 teaspoon ground red pepper

4 cloves garlic, crushed

4 (4-ounce) skinned, boned chicken breast halves

Vegetable cooking spray

2 cups water

1/2 cup diced red bell pepper

1 tablespoon chopped purple onion

1 cup drained canned black beans

1/2 cup unsweetened orange juice

2 tablespoons balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cloves garlic, crushed

Fresh cilantro sprigs (optional)

Directions:

Combine first 4 ingredients in a large zip-top heavy-duty plastic

bag. Add chicken; seal bag, and marinate in refrigerator 8 hours,

turning bag occasionally. Remove chicken from bag, reserving

marinade. Coat the grill rack with cooking spray; place on grill

over medium-hot coals. Place chicken on rack, and cook 10 minutes on

each side or until chicken is done, basting occasionally with

reserved marinade. Set aside, and keep warm.

Bring water to a boil in a small saucepan; add bell pepper and

onion. Cook 30 seconds; drain. Plunge into ice water; drain well.

Set aside.

Position knife blade in food processor bowl; add beans and next 5

ingredients. Process until smooth. Pour into a saucepan, and cook

over medium heat until heated. Spoon 1/4 cup plus 1 tablespoon bean

mixture onto each of 4 serving plates. Place 1 chicken breast half

on top of sauce; top each with 2 tablespoons bell pepper mixture.

Garnish with fresh cilantro, if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Chickens--breasts, thighs, &

Drumsticks from both

Flour, salt, & pepper mixed

Ginger to taste

6 Carrots, peeled & quartered

4 tb Margarine

2 tb Flour

1 c Water

1 (10-3/4) can beef bouillon

1 tb Catsup

1 tb Worscestershire sauce

2 Bay leaves

6 Small, peeled onions

6 Potatoes, peeled & quartered

8 oz Mushrooms, sauteed

1 (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the

seasoned flour. Brown the floured chicken in a skillet with 4

tablespoons

of melted margarine. Remove pieces when brown and save the

drippings.

Put

chicken pieces in a large casserole.

Add flour to the drippings, making a paste. Stir in water, beef

bouillon,

catsup, Worcestershire sauce, bay leaves and whole onions. Pour over

chicken and bake at 350~F. degrees for 45 minutes. Add potatoes,

carrots,

and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes

longer.

SERVES 6

SOURCE: Lone Star Legacy

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :480 minutes

Origin :Jo Anne Merrill

Ingredients:

6 ounces orange juice, frozen concentrate -- thaw

3 chicken breasts -- split

1 1/2 teaspoon marjoram

1 dash ground nutmeg

1 dash garlic powder

1 1/4 cup water

2 tablespoon cornstarch

Instructions:

* Garlic is optional.

1. Combine thawed orange juice concentrate (not regular orange

juice) in bowl alon

with the marjoram, garlic powder and nutmeg. Split the chicken

breasts to make 6 servi

g sizes. Dip each piece into the orange juice to coat completely.

Place in crockpot. Po

r the remaining orange juice mixture over the chicken.

2. Cover and cook on low for 7-9 hours, or cook on high for 4

hours if you wish. P

ecise cooking time is not important in crockpot cooking.

3. When chicken is done, remove to serving platter. Pour the

sauce that remains in

crockpot into a saucepan. Mix the cornstarch and water and stir into

the juice in pan.

ook over medium heat, stirring constantly, until thick and bubbly.

Serve the sauce over

the chicken.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 package (6 ounces) white and wild rice mix

Vegetable cooking spay

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup red pepper

11/2 cups sliced mushrooms (4 ounces)

2 teaspoons Italian seasoning

1 pound boneless, skinless chicken breast, cooked and cubed (2 1/2

cups)

1 can (15 ounces) black beans, drained and rinsed

1/2 cup whole kernel corn

1/2 cup peas

1 1//2 cups fat-free sour cream

1 1/2 cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese,

divided

Salt

Pepper

Cook rice according to package directions, discarding spice packet.

Spray medium

skillet with cooking spry; heat over medium heat until hot. Add onion,

green and

red pepper, mushrooms,, and Italian seasoning; cook, covered, over

medium heat

until mushrooms are wilted, about 5 minutes. Cook, uncovered, until

vegetables

are tender and excess moisture gone, 5 to 8 minutes. Combine rice,

mushroom

mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese;

season to

taste with salt and pepper. Spoon into 2-quart casserole; sprinkle

with

remaining = cup cheese. Bake, uncovered, at 3500 until hot through,

about 30

minutes. Note: Leftover cooked chicken can be used.

Calories 228 Fat 6 g Carbs 23 g Sodium 584 mg Fiber 5 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 Servings

4 Chicken breasts;single

1/4 c Flour;all purpose

-Salt & ground black pepper

2 tb Butter

1/2 c Maple syrup

1 ts Savory,dried

1/2 ts Thyme, dried

1/4 ts Sage, dried

1 Onion; sliced

1/2 c -Water

Poitrine de Poulet au Sirop D'Erable

Chicken and pork are often baked or braised in maple syrup in the

Beauce. This easy recipe for chicken breasts can also be used with a

whole cut-up broiler-fryer chicken. It's from the collection of

Jeanne d'Arc Nadeau, long-time proprietor of Le Danube Bleu

reception

hall in St. Marie and a cookbook author.

Dredge chicken pieces in flour seasoned with salt and pepper to

taste. In a heavy, flameproof casserole, heat butter until bubbling

and brown chicken pieces. Pour maple syrup over chicken. Sprinkle

with savory, thyme and sage. Arrange onion slices on top of chicken

pieces. Pour water into the bottom of the casserole. Bake, uncovered

in 350F oven for 50 to 60 minutes or until tender, basting

occasionally with pan juices. SERVES: 4

SOURCE: _A Taste of Quebec_ by Julian Armstrong

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup bottled barbecue sauce

1/2 cup Italian salad dressing

4 whole boneless, skinless, chicken breasts, halved

Combine barbecue sauce and dressing. Pour over chicken. Cover and

marinate 1

hour. Drain, reserving marinade. Place chicken on greased rack of

broiler

pan or greased charcoal grill. Broil or gill, uncovered, over low

coals for

10 minutes on each side or until tender, brushing occasionally with

reserved

marinade.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 Cup Flour CREAM GRAVY:

1 tsp Salt 3 Tbls Pan Drippings and

1/2 tsp Pepper, Ground Butter

2 Cups Bread Crumbs 3 Tbls Flour

1 Egg 1 1/2 Cups Cream

2 Tbls Water - Salt

3 Lb Chicken, In Pieces 1/4 tsp Pepper, Ground

- Oil for Frying

Mix the flour with the salt and pepper on wax paper.

Spread the bread crumbs on another piece of wax paper.

Beat the egg lightly in a bowl with the water.

Wash and dry the chicken pieces.

Coat them with the flour mixture

Dip them in the egg mixture.

Roll them in the bread crumbs.

Heat 1/2" of oil until a small cube of bread browns in 60 seconds

(365

degrees).

Use tongs to handle the chicken.

Put the chicken in the oil and fry, turning often, until brown and

done (about

20 minutes).

Drain on paper towels.

Keep warm while preparing gravy.

Add butter to the pan drippings if needed to make the required amount.

Heat in the skillet used to cook the chicken.

Scrape up any browned bits from the pan.

Stir in the flour.

Blend, cooking over low heat, until lightly browned.

Slowly add the cream.

Cook, stirring constantly, until smooth.

Season to taste with salt and pepper.

Cook for 7 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1. Saute 3 cups chopped onions in olive oil on low heat. Cook until

soft, but not brown, approximately 10 minutes.

2. Crumble enough freshly baked corn bread to make 5 cups.

3. Finely chop 1 tablespoon each of fresh thyme, marjoram, and

sage.

4. While turkey is baking, pour off some of the cooking juices.

Put juices in small pot; simmer for five minutes. Mix together

crumbled corn bread, fresh herbs, sauteed onions, and juices from

turkey. Bake mixture in 350 oven for 30 minutes.

There are quite a few recipes available for 35 or 40 people, but it is

hard

to find those for 50 or more...I wish you lots of luck Danny!!! These

recipes have been collected from different magazines and cookbooks.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 chicken breasts

1 can Rol-Tel tomatoes

1 pound Cheddar cheese (shredded)

10 corn or flour tortillas

1 can cream of chicken soup

1 can cream of mushroom soup

Boil chicken breast until done. Cube and add Rol-Tel tomatoes, 1/2 of

the

cheese, and both cans of soup. Dip tortillas in broth (liquid you

cooked the

chicken in). Place in dish. Pour mixture over tortillas and top with

remaining cheese. Bake at 300 degrees for 30 minutes or until done.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 skinless boneless chicken breast halves

7 ounces diced Ortega chilies

4 ounces Monterey Jack cheese -- cut into strips

1/2 cup bread crumbs

1/2 cup Parmesan cheese

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon pepper

6 tablespoons butter -- melted

1 8 oz. can tomato sauce

1 8 oz. bottle salsa

Pound chicken to 1/4". Place 2 Tbsp chilies and 1 strip cheese in

center. Roll

up burrito style. Combine bread crumbs, Parmesan, chili powder, salt,

cumin

and pepper. Dip each chicken roll in butter, then roll in crumbs.

place in

baking dish, seam side down, and drizzle with remaining butter. Cover

and chill

4 hours to overnight. When ready to serve, bake at 400F for 30

minutes.

Combine tomato sauce and salsa for sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

2 chicken breasts

1 can green chiles

2 tablespoon black olives -- chopped

1 1/2 cup Monterey jack cheese -- shredded

1 large egg -- beaten

1 cup tortilla chips -- crushed

1 1/4 cup vegetable oil -- not olive oil

1 1/2 cup enchilada sauce -- canned

16 ounces tomatoes -- canned

1 1/2 cup cheddar cheese

Instructions:

1. Chicken breasts: split, skin, bone and pound to flatten.

2. Crush the tortilla chips finely.

3. Chop enough black olives for 4-6 teaspoons.

4. On each chicken breast place 1 chili, 1 teaspoon or more of

chopped olives, and

2 tablespoons jack cheese. Roll breasts tightly and fasten with wooden

picks.

5. Dip each roll into the beaten egg, then into crushed chips.

6. Use heavy skillet to heat oil; brown rolls lightly. Place

rolls in a shallow ba

ing dish.

7. Chop the tomatoes but do not drain. Mix with the enchilada

sauce and pour over

hicken rolls.

8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle

with cheddar chee

e and bake 5-7 minutes longer until cheese is bubbling.

Notes:

Instructions:

Serving Size : 12

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Minutes preparation time

Minutes cook time

-----INGREDIENTS-----

1/2 cup Corn oil

1/4 cup Chili powder

1 teaspoon Oregano

1 teaspoon Ground cumin

12 ounces Tortilla corn chips

1 pound Chicken wings -- disjointed

tips discarded

1. Preheat oven to 350F. In a small bowl, whisk together the oil,

chili

powder, oregano, and cumin to blend well. 2. Pulverize the tortilla

chips in

a food processor. Pour into a shallow bowl.

3. Dip the chicken pieces in the seasoned oil; then dredge in the

ground

chips until coated. Set on a foil-lined baking sheet and bake for 45

minutes,

until browned and crisp outside and tender inside. Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds whole chicken

1 1/4 cup soy sauce

1 1/3 cup honey

1 1/3 cup dry sherry

1 tablespoon cornstarch

microwave cooking bag

Instructions:

1. Into the cooking bag, place soy sauce, honey and sherry. Add whole

chicken to b

g and tie securely. Place the bag into a 2-quart oblong glass baking

dish. Refrigerate

or 2 hours, turn the bag 2-3 times to allow marinade to reach all

surfaces of the chick

n.

2. When ready to microwave, cut a slit in the bag near the

closure. If you are usi

g a temperature probe, insert through the slit into the thickest part

of the thigh. Avo

d touching the bone.

3. Microwave at medium high until temperature reaches 190

degrees, or about 20 min

tes. Temperature varies so check after about 17 minutes. Remove

chicken from microwave.

4. Prepare the sauce. Into a 1-quart glass measuring cup stir

together 2 tablespoo

s water and 1 tablespoon cornstarch. Cut off one corner of the cooking

bag and drain th

juices into the measuring cup with the cornstarch and water.

Microwave on high power f

r 2 minutes, stirring after one minute. Sauce should be thick and

clear.

5. Chicken should stand in bag for 10 minutes; remove bag

carefully, and place chi

ken on serving platter. Pour sauce over chicken and serve immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : The Best Of Food Digest-Reader's Digest

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can {14 1/2 oz.} Del Monte(r) FreshCut Cut

Green Beans -- drained

1 can {15 1/2 oz.} Del Monte(r) FreshCut Golden

Sweet Whole Kernel Corn -- drained

1 can condensed cream of mushroom soup

2 cups diced cooked chicken

1 cup cooked rice

3/4 cup milk

1 can {2 3/4 oz.} French-fried Onion Rings

1. Heat the oven to 350 degrees.

2. In a large bowl, combine the beans, corn, soup, chicken, rice, and

milk.

3. Pour into a 2-quart baking dish and bake 20 minutes.

4. Top with onion rings and bake 10 minutes or until golden brown.

5. Remove from the oven and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(Oaxacan Black Mole)

Mole Negro, the festive dish of Oaxaca, is black, sweet, and highly

complex

in flavor. It differs from that of Puebla in that varying chiles are

used

-- predominantly the black, sharp chilhuacle negro -- and also a lot

of

dried herbs replace a variety of spices. Since chilhaucles are

obtainable

only in Oaxaca (sometimes in Mexico City), and even then less

frequently

than some years ago, and are expensive to boot, many cooks are

resorting to

using chiles guajillos and charring them to give the required color.

You

may wonder why more mulatos and pasillas, which are also black, are

not

used. They are much fleshier and fruitier in flavor and would not give

the

required sharpness.

Traditionally, Mexican cooks everywhere would have -- and some still

do --

ground all the ingredients for their moles at home on the metate. Now

they

often prepare the ingredients -- toasting, frying, etc. -- and send

them to

the mill (where they grind corn for tortillas) to be stone-ground. But

many

have resorted to the blender, which is more efficent for this type of

sauce

than the food processor. That's okay if you take care not to swamp the

ingredients with too much water and add a few ingredients at a time,

blending and then adding more, with only enough water to release the

blades

of the blender.

In recipes like this one, where you are frying a number of

ingredients,

especially sesame seeds for instance, I find it better to fry and then

strain them to avoid using so much oil.

When making heavy sauces of this type, always use a heavy, wide,

highsided

pan -- if not a cazuela, then something like the Le Creuset

casseroles. The

sauce can burn easily in a thin pan and spatters about alarmingly if

the

pan is too shallow.

THE CHICKEN

2 large chickens (about 3 1/2 pounds each), cut into serving pieces,

or 1

7-pound turkey

2 small heads of garlic, scored around the middle

2 small white onions, roughly sliced

6 fresh mint springs

sea salt to taste

THE SAUCE

1/4 pound chilhuacles negros or guajillos

2 ounces chiles pasillas (Mexican, not Oaxacan)

2 ounces chiles mulatos

15 chiles guajillos

1/2 pound (about 1 large) tomatoes, broiled

1 cup water

3 whole cloves

3 whole allspice

6 fresh thyme sprigs, leaves only, or rounded 1/4 teaspoon dried

6 fresh marjoram sprigs, leaves only, or rounded 1/4 teaspoon dried

2 tablespoons Oaxacan or 1 tablespoons Mexican oregano

3/4 cup melted lard or safflower oil

1/4 cup sesame seeds

1/4 cup shelled peanuts

10 unskinned almonds

1/4 cup raisins

1 small onion, thickly sliced

12 small garlic cloves, peeled

1 very thick 3-inch cinnamon stick, slivered

1 ripe plantain, skinned and cut into thick slices

2 crisp-fried corn tortillas

3 thick slices dried French bread or semisweet roll

1 2-ounce tablet Mexican drinking chocolate

sea salt to taste

Put the chicken into a saucepan with the garlic, onions, and mint. Add

water to cover and salt to taste. Bring to a simmer, cover the pan,

and

continue simmering until the chicken is just tender -- about 35

minutes.

Stain, reserving the broth.

Remove stems from the dried chiles, if any, slit them open, and remove

seeds and veins, reserving the seeds. Toast the chiles for about 50

seconds

on each side. Toast the guajillos until almost black -- about 2

minutes.

Rinse the chiles in cold water, cover with hot water, and leave to

soak for

about 30 minutes. Put the reserved chile seeds into an ungreased

frying pan

and toast over fairly high heat, shaking them around from time to time

so

that they brown evenly. Then raise the heat and char until black.

Cover

with cold water and set aside to soak for about 5 minutes. Strain and

put

into a blender jar.

Add the water, cloves, allspice, thyme, marjoram and oregano to the

blender

jar.

Heat some of the lard in a small frying pan and fry the sesame seeds

until

a deep golden cover -- a few seconds. Strain, putting the fat back

into the

pan and the seeds into the blender jar, and blend as smooth as

possible.

Fry the rest of the ingredients, except the chiles and chocolate, one

by

one, strain, and put into the blender jar, blending after each

addition and

adding water or broth as necessary to release the blades.

Heat 1/4 cup of the lard in the heavy pan in which you are going to

cook

the mole, add the blended mixture, and fry over medium heat, stirring

and

scraping the bottom of the pan from time to time, for about 15

minutes. Add

the broiled tomatoes to this mixture.

Meanwhile, put a few of the chiles and about 2 cups of the water in

which

they were soaking into the blender jar and blend until smooth. When

you

have blended all the chiles, add them to the fried ingredients

together

with the chocolate and cook for 5 minutes longer. Add about 4 cups of

the

chicken broth and continue cooking for 35 minutes. (Skim the fat that

forms

on the top if you are going to make tamales or mole. It is added to

color

and flavor the masa.) Add more broth if necessary -- the mole should

just

coat the back of a wooden spoon -- along with the chicken and salt to

taste; cook for 10 minutes longer.

from Diana Kennedy's The Art of Mexican Cooking, New York: Bantam

Books,

1989.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 12

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 sl Bacon

1/4 c Butter or margarine

1 lb Medium sized mushrooms

- quartered

3 md Celery ribs -- sliced

1 lg Onion -- diced

1/2 ts Dried sage leaves

1/4 ts Dried marjoram leaves

Salt -- to taste

Freshly ground black pepper

- to taste

20 sl Firm textured white bread

- cubed

1 Egg -- lightly beaten

In 12" skillet over medium heat, cook bacon until

golden; remove to paper towels to drain. Crumble bacon

into large bowl; set aside. Pour off all but 1/4 cup

bacon drippings from skillet; add butter to skillet;

melt over medium heat. Add mushrooms, celery, onion,

sage, marjoram and pepper; cook 10 minutes, stirring

occasionally until vegetables are tender. Remove from

heat; add vegetable mixture to bacon in bowl. Add

bread cubes; toss well to mix. Pour egg over stuffing;

toss to blend. Makes 12 to 14 cups, enough to stuff 12

to 14 pound turkey.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 10 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tb Oil

1 lb Mushrooms, fresh

1 c Onions, chopped

1/2 ts Sage leaves

1/4 ts Marjoram leaves

20 Wheat bread slices

2 Eggs

Cut mushrooms in quarters. Heat oil in skillet. Add

mushrooms, onion, sage, marjoram, and salt and pepper

to taste; cook 10 minutes, stirring occasionally,

until vegetables are tender. Remove from heat. Cube

bread and add; toss well to mix. Pour egg over

stuffing and toss. Makes 12-14 cups, enough to stuff

14-lb turkey. (Allow 1 cup stuffing per lb of turkey.)

From the recipe files of Sylvia Steiger, GEnie

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Fannie Farmer Cookbook

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Tablespoons Butter

1/2 Pound Mushrooms -- chopped fine

1/2 Teaspoon Salt

1/4 Teaspoon Freshly ground pepper

1/4 Teaspoon Nutmeg -- optional

8 Chicken breast halves, pounded flat -- boned

1 1/2 Cups Fresh bread crumbs

1/2 Cup Heavy cream

1/2 Cup Chicken broth

Preheat oven to 350 degrees F. Melt 4 tablespoons of the butter in a

skillet. Add the mushrooms, salt and pepper, and cook, stirring

often,

until the mushrooms turn very dark and absorb all the butter. Remove

from the heat and stir in 3/4 cup of the bread crumbs and the nutmeg.

Divide the mushroom stuffing into 8 portions and place a portion in

the center of each piece of chicken. Fold the chicken around the

stuffing, and place, seam side down, in a buttered shallow baking

dish. Melt the remaining tablespoon of butter and brush over the

chicken. Sprinkle with the remaining 3/4 cup of bread crumbs. Pour

on cream and broth. Bake for 30 minutes, until lightly brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1/4 c minced fresh chives

1/4 c chopped fresh thyme

1/4 c sage pesto

1/4 c dijon mustard

1/4 c fresh lemon juice

1 ts extra-virgin olive oil

1/2 ts grated lemon rind

4 skinned chicken breast

-halves, (6-o; unce)

1 vegetable cooking spray

1 sage sprigs, (optional)

Combine the first 7 ingredients in a bowl, and stir well.

Place the chicken in a shallow dish; spread 1/2 cup pesto mixture over

bothsides of chicken. Cover and marinate in refrigerator for 1 to 4

hours.

Prepare grill. Place chicken breast halves, bone side up, on grill

rack